Editorial sample recipeLebanesebeginnerVeganVegetarianGluten-FreeDairy-Free

Lebanese Cauliflower And Chickpea Tahini Stew

Name: Lebanese Cauliflower And Chickpea Tahini Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1 head cauliflower, cut into medium florets; 1.5 cup cooked chickpeas, drained and rinsed; 3 tbsp olive oil; 5 clove garlic cloves, minced; 0.33 cup tahini paste, well stirred; 0.25 cup fresh lemon juice; 1 tsp ground cumin; 0.5 tsp ground coriander; 2 cup halal vegetable stock, warm

Golden seared cauliflower florets and tender chickpeas simmered in a warm garlic tahini sauce seasoned with toasted cumin and coriander.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Lebanese Cauliflower And Chickpea Tahini Stew

AI illustration

Technique to learn

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.

Instructions

Step 1: 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.
Step 2: 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.

Step 3: 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.

Step 4: Pour the smooth tahini liquid into the saucepan with garlic, stirring continuously over medium-low heat until warm and lightly thickened.

Step 5: Add seared cauliflower florets and rinsed chickpeas into the tahini sauce. Stir gently to coat every floret.

Step 6: Cover the saucepan tightly and simmer over low heat for 12 minutes until cauliflower is tender when pierced with a knife. Serve warm.

Cooking tips

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.

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