Spicy Roast Cauliflower & Chickpeas - Easy Mediterranean Recipes with Chickpeas
Spicy Roast Cauliflower & Chickpeas is the perfect one-pan meal for those busy weeknight dinners. Ready in 45 minutes with just 10-15 minutes of prep and using a handful of affordable and easy-to-find ingredients.
Equipment
- 1 Large baking tray
- Parchment paper
- Chef Knife
- Wooden Cutting Board
- Small bowl
- Whisk or fork
- 2 large plates
Ingredients
- 1 jar of cooked Chickpeas
- 1 medium cauliflower
- 1 cup of cous cous or Quinoa
- 1 Red onion sliced fine
- Handful of fresh parsley
- 1 large ripe avocado
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp Cayenne Pepper add more if you prefer extra spicy
- 1 Small fresh chili optional
- Salt and pepper to taste
- For the Creamy tahini dressing
- 2-3 Tbsp tahini we’ve got a homemade recipe here
- 1 lemon juiced
- 1 clove of garlic minced
- Extra Virgin Olive Oil
- 1 small tub of natural Greek yogurt approx 175g
Instructions
Step 1- Prepare Cauliflower and Chickpeas for Roasting
- Preheat oven to 200°C / 400°F
- Rinse and drain the chickpeas and break the cauliflower into small bite-sized florets (you can do this by hand or with a kitchen knife, up to you).1 jar of cooked Chickpeas, 1 medium cauliflower
- Add cauliflower florets and sliced red onion to a large baking sheet lined with parchment paper. Add the chickpeas and sprinkle with the cumin, smoked paprika, and cayenne pepper.1 Red onion, 1 tsp Ground Cumin, 1 tsp Smoked Paprika, 1 tsp Cayenne Pepper, 1 Small fresh chili
- Add a splash of olive oil, season to taste, and toss cauliflower and chickpeas by hand to coat the spices and seasoning.Extra Virgin Olive Oil, Salt and pepper to taste
- Bake in the middle shelf of the oven for 30 minutes or until the cauliflower florets are golden. Don’t worry if the cauliflower blackens a little on the edges, that’s just flavor!
- Remove from the oven and set aside to cool while you make the couscous.
Step 2 - Prepare the Couscous
- Heat around 2 cups of water until boiling.
- Pour 1 cup of couscous onto a dinner plate, add 2 whole garlic cloves, half a lemon, and a few sprigs of fresh thyme.1 cup of cous cous, 1 clove of garlic, 1 lemon
- Give the plate a little shake so it spreads out evenly.
- Gently pour the boiling water over the couscous until the water covers it, then cover the plate with a large lid (or another plate).
- Leave it to steam for around 2-3 minutes, then remove the top plate and fluff the couscous with a fork.
Optional Step 3 - Prepare the Tahini Dressing
- Add the lemon juice and olive oil to a small bowl and whisk until it emulsifies (around 3 seconds).For the Creamy tahini dressing, 2-3 Tbsp tahini, 1 small tub of natural Greek yogurt
- Next, add the remaining dressing ingredients to the bowl and whisk until combined and you get a smooth consistency (around 1 minute).
Step 4 - Garnish and Serve
- In a large bowl, combine the couscous and warmed cauliflower and chickpeas and gently mix (be careful not to break apart the cauliflower).
- Add a portion of the cauliflower mixture to a plate (around 2 ladles worth per serving)
- Garnish with some fresh avocado, some thinly sliced red onion, and some fresh chopped parsley.Handful of fresh parsley, 1 large ripe avocado
- Drizzle with the tahini dressing and serve!