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Roasted Cauliflower and Chickpea Tahini Stew

This roasted dish pairs cauliflower florets with canned chickpeas, drained and rinsed, tahini and crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Heart friendly Vegetarian Vegan Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

25 g Protein
75 g Carbohydrates
33 g Fat
23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 196g cauliflower florets 49 kcal
  • 136g canned chickpeas, drained and rinsed 223 kcal
  • 136g crushed tomatoes 44 kcal
  • 83g yellow onion, sliced 33 kcal
  • 14g olive oil 124 kcal
  • 26g tahini 155 kcal
  • 5g garlic, minced 7 kcal
  • 11g tomato paste 9 kcal
  • 0.75 tsp (2g) ground turmeric 6 kcal
  • 11g lemon juice 3 kcal
  • 2g salt 0 kcal
  • 136g water 0 kcal

Cooking instructions

  1. cauliflower floretsolive oilground turmericsalt
    Preheat oven to 450 F (230 C). Toss cauliflower with half the olive oil, turmeric, and salt; roast until browned, 18 to 22 minutes.
  2. yellow onionolive oilgarlic
    In a pot, heat remaining olive oil over medium. Saute onion until golden, 6 to 8 minutes; add garlic and cook 30 seconds.
  3. canned chickpeascrushed tomatoestomato pastewater
    Stir in tomato paste for 1 minute, then add crushed tomatoes, chickpeas, and 120 g water; simmer 10 minutes.
  4. tahinilemon juicewater
    Whisk tahini with lemon juice and 2 tbsp water until smooth. Stir into the stew and simmer 2 minutes to thicken slightly.
  5. cauliflower floretssalt
    Fold in roasted cauliflower, taste for salt, and serve warm.

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