Lebanese · beginner
Lebanese Cauliflower And Chickpea Tahini Stew
Golden seared cauliflower florets and tender chickpeas simmered in a warm garlic tahini sauce seasoned with toasted cumin and coriander.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 2 tablespoons of olive oil in a wide saucepan over medium-high heat. Add cauliflower florets in a single layer and sear for 6 minutes, turning until golden brown on all sides. Transfer cauliflower to a bowl.
- 02
Reduce pan heat to medium and add the remaining 1 tablespoon of olive oil. Add minced garlic, ground cumin, and ground coriander, sautéing for 1 minute until fragrant.
- 03
In a glass measuring cup, whisk tahini paste and fresh lemon juice together until smooth, then slowly whisk in the warm vegetable stock to prevent clumping.
- 04
Pour the smooth tahini liquid into the saucepan with garlic, stirring continuously over medium-low heat until warm and lightly thickened.
- 05
Add seared cauliflower florets and rinsed chickpeas into the tahini sauce. Stir gently to coat every floret.
- 06
Cover the saucepan tightly and simmer over low heat for 12 minutes until cauliflower is tender when pierced with a knife. Serve warm.
A LITTLE KITCHEN KNOW-HOW
Tahini Emulsion Stewing
Mixing sesame paste with citrus and broth to build a rich, dairy-free sauce base that coats vegetables during a low simmer.
Notes from the kitchen
- Whisking lemon juice into tahini thickens it temporarily; adding warm liquid gradually restores a glossy, creamy emulsion.
- Garnish with toasted pine nuts and finely chopped flat-leaf parsley for crunch and freshness.
- Original home-cooking adaptation inspired by Lebanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
