Harissa-Roasted Vegetables and Chickpeas with Tahini Yogurt
Crispy chickpeas, creamy sweet potato, and perfectly charred cauliflower, all tossed in a garlicky harissa paste and finished with a drizzle of cool tahini yogurt. Yum. This makes a super satisfying...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at goop.com.
Cooking tools:
- Microplane
- Citrus press
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Kitchen timer
Ingredients
- 2 tablespoons harissa paste
- 3 tablespoons olive oil
- 1⁄2 teaspoon kosher salt
- 1 medium head cauliflower, cut into large florets
- 2 medium sweet potatoes, scrubbed well and cut into 1-inch pieces
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1⁄3 cup whole-milk yogurt (not Greek)
- 2 tablespoons tahini
- 1 small clove garlic, grated
- juice of 1⁄2 lemon
- flaky salt to taste
- 1 to 4 tablespoons water
- 3 scallions, thinly sliced
- 1⁄4 cup roughly chopped cilantro leaves
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