Legumes Recipes

Roasted cauliflower with crispy chickpeas and pomegranate seeds

This recipe provided by Cecilia Antoni to the TRUE newsletter. She is a food blogger for legume recipes (beanbeat.de, the English version will go online in a few weeks under beanbeat.com). Try it out or think also of another leguminous dish with which you can extend your menu.

3 Persons:

100 g chickpeas, soaked
1 cauliflower
3 tsp rape seed oil
1 clove of garlic
1 teaspoon turmeric, ground
1 tsp fresh lemon juice
optional: some chilli
salt & black pepper
1/2 cup pomegranate seeds
1/2 bunch of fresh parsley, minced

Preheat the oven to 200 ° C.

Rinse the soaked chickpeas and dab dry with a dishcloth. Toss the chickpeas with 1 tsp oil in a bowl and spread on a baking tray. Roast for about 40 minutes in the oven. Stir from time to time. Season with salt after baking.  Meanwhile, cut the cauliflower into florets and squeeze the garlic. Mix 2 tsp oil with the turmeric, garlic, lemon juice, chili, salt & pepper in a bowl, and add the florets. Spread on a baking tray and roast for 30 to 40 minutes until browning at the edges and starting to become tender. Mix the roasted cauliflower florets with the chickpeas. Season with salt & pepper. Add pomegranate seeds and parsley.

TIP: You can put chickpeas and cauliflower florets together on one baking tray, but the chickpeas become crispier when roasted separately.