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