Friday 29 July 2016

Roasted cauliflower with chickpeas

I watched Nigella's TV show last year (its a love-hate relationship!) and she made a chickpea and cauliflower salad which sounded rather delicious and fairly easy to do. I followed her recipe (except for the pomegranate) and it turned out pretty good. Her recipes always do. Especially her deserts. (Don't want to go too much off subject, but try her brownies or her chocolate and Guinness cakes!)

... So I have been making it ever since, but changing it slightly to suit ingredients I had at home and my own tastebuds...

Last night I made the best one yet - if I may say so myself. The basic ingredients and processes are similar to Nigella's, with a few tweaks.

the cauliflower and peppers ready for the oven

Serves 2 (plus some leftovers)

2 cans of chickpeas (400gr tins)
one head of cauliflower, seperated into florets
2 green peppers, sliced in chunks
1 red pepper, sliced in chunks
2 tomatoes, quartered
1 tbs fresh parsley, finely chopped
1 tsp ground cinnamon
2 tsp ground cumin
2 tbs olive oil
200ml chicken stock (or cube diluted in 200ml of water)
1-2 tablespoons of harissa paste
Greek yogurt to serve

1. Set the oven to 180 (fan). Put the olive oil, cumin, cinnamon and pinch of salt in a large bowl. Mix, then add the cauliflower florets and the chopped pepper and mix again, to make sure they are well coated. Pour in a baking dish and put in the oven for 20 minutes.

2. In the same bowl (now empty), add the drained chickpeas the chicken stock, tomatoes, harissa (to taste) and some salt.

3. Once the cauliflower has had 20 minutes in the oven, add the chickpea mixture to the pan and return to the oven for another 20-30 minutes, while stirring occasionally.

4. Once cooked, remove from the oven, mix in the fresh parsley and serve onto your plate. Add a dollop of Greek yoghurt to the side and enjoy!

Hope you like it.

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