Harissa Butter Beans with Roasted Cauliflower and Pomegranate Seeds

| Difficulty | Easy |
| Rating | 7,5 |
| Duration | 25 min |
| Number of people| 3 |

Ingredients

• 1 small cauliflower head cut into florets
• 1 tablespoon harissa
• 1 ½ tablespoon oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 3 garlic cloves minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 tablespoon harissa
• 2 tablespoon tomato paste
• 500 g cherry tomatoes
• 2 cans 15-oz/480g butter beans with their juices
• ½ cup vegetable broth
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup protein yogurt like skyr dairy-free if needed

Toppings (optional)

• Pomegranate seeds
• Cilantro

Method

1. Preheat oven to 380ºF (200ºC) and layer a baking sheet with parchment paper.
2. Add the cauliflower to a bowl and toss it with the rest of the ingredients. Transfer to the baking sheet in a single layer and bake for 20 minutes.
3. In a large Dutch oven heat the olive oil until hot. Add the onion and season with a pinch of salt. Saute over medium heat for 5-7 minutes, stirring occasionally, until lightly golden brown. If it starts to burn at any point, deglaze with a splash of water.
4. Add the garlic and spices and saute for 30 seconds. Add the harissa and tomato paste and stir. Saute for 1 minute, or until the tomato paste darkens in color and caramelizes.
5. Add the cherry tomatoes, butter beans, vegetable broth, salt, and black pepper. Bring to a simmer over medium heat and cook for 20 minutes, or until the stew thickens and the cherry tomatoes are soft.
6. Finally, stir the yogurt. Serve with the roasted cauliflower on top and other optional toppings. Enjoy!

source: https://www.instagram.com/reel/DEh4sWOo1JQ/?igsh=emcwaDVoZ21nNXVr

#curries