0:40 Prep | 1:25 Cook | 6 Servings | Capable cooks
Roast vegies and easy crispy spirals of Lebanese bread are the secret to this beautifully spiced Middle Eastern casserole. It’s easy to make up to 2 days in advance (see notes for instructions)
1 head (about 1kg) cauliflower, cut into florets
100ml extra virgin olive oil
1kg sweet potato, peeled, cut into 3cm pieces
6 truss tomatoes, halved
1 large red onion, halved, thinly sliced
2 garlic cloves, crushed
1 long fresh red chilli, finely chopped
3 teaspoons ground cumin
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground coriander
3/4 teaspoon ground allspice
250ml (1 cup) Massel vegetable liquid stock
400g can chickpeas, rinsed, drained
1/3 cup fresh coriander leaves, chopped
1 Lebanese bread
2 tablespoons pine nuts
Lemon wedges, to serve
130g (1/2 cup) Greek yoghurt
1 tablespoon tahini
1 tablespoon lemon juice
1/4 teaspoon ground cumin
Preheat panggangan to 210C/190C fan forced. Line 2 baking trays with baking paper. Place cauliflower on 1 tray. Drizzle with 1 1/2 tbs oil. Season. Place sweet potato on remaining tray. Drizzle with 1 tbs oil. Season, then roast both trays for 30 minutes or until golden.
Line a baking tray with baking paper. Place tomato, cut-side down, on prepared tray. Drizzle with 2 tsp oil. Season, then roast for 15 minutes or until skins soften. Remove and discard skin. Coarsely chop.
Heat 1 tbs oil in a shallow casserole dish over medium-low heat. Add onion. Cook, stirring, for 5 minutes or until soft. Stir in garlic and chilli for 2 minutes. Add cumin, ginger, cinnamon, coriander and allspice. Cook, stirring, for 2 minutes or until aromatic. Stir in tomato and stock. Simmer for 1 minute. Add cauliflower and sweet potato. Reduce heat to low. Cook, covered, stirring occasionally, for 15-17 minutes or until vegies are tender. Stir in chickpeas. Simmer, uncovered, for 6 minutes until warmed through. Remove from heat. Stir through half the coriander.
Reduce panggangan to 200C/180C fan forced. Line a baking tray with baking paper. Roll up Lebanese bread. Thinly slice into rounds. Place bread and pine nuts on prepared tray. Drizzle with remaining oil. Season. Roast for 4-5 minutes until golden and crisp.
For the yoghurt dressing, combine all the ingredients in a bowl. Season. Sprinkle casserole with the remaining coriander. Sprinkle the bread with pine nuts. Serve casserole with the bread, yoghurt dressing and lemon wedges.