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You are here: Home / Cuisine / Middle Eastern / Roast Cauliflower and Chickpeas

Roast Cauliflower and Chickpeas

January 1, 2019 by admin Leave a Comment

Here’s a pretty tasty vegetarian dish that helped to used some Christmas leftovers. Happy with my plating for once.

Cauliflower
Cut into florets. Toss with sea salt and olive oil. Bake in baking paper at 200C for 20-25 mins until it starts to change colour.

Chickpea stew
Used canned chickpeas, or as I did, soak them overnight and then boil them until they have softened but still have some crunch. Meanwhile make a stew with tinned tomatoes, diced onion, garlic, carrot, 1 tsp toasted cumin seeds, 1 tsp ground coriander, 1 tsp smoked paprika, small handful of coriander leaves, salt and pepper. Add cooked chickpeas and simmer to reduce to a thick stew.

Eggplant
Cut eggplant into thick slices. Salt on both sides and wait at least half an our for the liquid to come out. Pat dry thoroughly. Deep fry in hot vegetable oil.

Extras
The dish was topped with pan-toasted pine nuts and pepitas, sliced red chilli, sliced red onion, parsley leaves, a lemon wedge and a sprinkle of sumac (not in photo).

Dressing
The dressing was made from about 200g yoghurt, 1 1/2 tbsp tahini, 1 roasted capsicum, 2 tbsp tomato passata, juice of 1/2 lemon, 1/2 long red chilli. I blitzed it all and then smoked it with The Smoking Gun.

Served with rose harissa from Herbie’s Spices.

Filed Under: Middle Eastern, Vegetarian

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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