wholegrain couscous or quinoa (optional), to serve
Directions
Step 1
Preheat oven to 220°C (200°C fan) mark 7. On a large baking sheet, mix cauliflower with 1tbsp of the oil, the cumin seeds and some seasoning. Roast for 30-35min, turning halfway, until just tender and edges are charred.
Step 2
Meanwhile, heat remaining 1tbsp oil in a large pan; gently fry onion until softened – about 10min. Add coriander, cinnamon and harissa and cook for 1min. Stir in chickpeas, apricots and olives. Empty in tomatoes, then fill empty tin with water and add water to pan. Bring to boil; simmer for 15min.
Step 3
Stir in spinach and roasted cauliflower. Check seasoning. Sprinkle over the coriander and serve with a dollop of yogurt and wholegrain couscous or quinoa, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
