Have you ever tried roasted chickpeas? Such a simple technique, adds such an abundance of flavor, depth and texture to an already delicious, nutritious food item. This healthy dish will please every member of your family, even the meatless Monday critic!
Roasting chickpeas brings a unique nuttiness to them and provides a slight crunch. They pair perfectly with roasted cauliflower and the tomatoes add moisture and acidity, which all blend beautifully with rich Indian spices.
The nutritious qualities of this meal win it for our Kitchen Chatter’s family, but the real bonus is the one dish clean up, quick prep and cook time, and being budget-friendly . This recipe wins all around.
- 1 can chickpeas, drained and rinsed
- 1 head of cauliflower, cut into florets
- 2 handfuls cherry tomatoes
- 1 red onion, roughly sliced
- 1 heaping teaspoon of cumin, ground coriander, turmeric, curry powder
- Salt/pepper to taste
- 2-3 tablespoons melted coconut oil
- Fresh cilantro or basil to garnish
Preheat oven to 350 F.
Place chickpeas, cauliflower, tomatoes and red onion on a roasting tray. Mix together spices, salt, pepper and melted coconut oil in a small bowl. Pour over food on the roasting tray, stir to coat, and then evenly spread out on the tray.
Put tray in the oven and roast for approximately 20-30 minutes, you want the onions to caramelize, the chickpeas to be nice and toasty, and the tomatoes to slightly break open and ooze.
Spoon into a bowl, lightly stir. Garnish with cilantro or basil. Perfect served with quinoa or couscous.