Harissa Tahini Cauliflower
Preheat oven 180°C/ 356°F.
Pour the can of chickpeas into the pan, add harissa and continue to mix all the ingredients together, adding salt and pepper to taste. When the chickpeas are soft, add a handful of parsley leaves and take off the heat.
Add tahini and the juice of your lemon into the bowl. Mix until combined.
Add half a cup of water and continue to mix until you have a nice creamy consistency.
Serve the roasted cauliflower on a bed of the chickpea and aubergine mix and dress with your lovely tahini dressing. Serve and enjoy!