This is for all the cauliflower and chickpea lovers out there, this recipe will become your new favourite with roasted cauliflower and chickpeas with a flavoured yogurt.
Serves 4
Ingredients
300g dried chickpeas, soaked overnight in 1L water
1 cauliflower, chopped into small pieces
salt
½ tsp turmeric powder
1 tsp chilli powder
1 tsp cumin seeds
2 tsp chaat masala
oil of choice
3 garlic cloves, grated
1 sweet potato, peeled and roughly chopped
For the Seasoned Yoghurt
small handful fresh mint leaves, finely chopped
small handful fresh coriander leaves, finely chopped
200ml natural yoghurt
pinch of chilli powder
pinch of salt
pinch of ground cumin
Method
– Place the chickpeas on the stove. Add 200ml of water, 1 tsp salt, and ½ tsp bicarbonate of soda. Bring it to a boil and cook for 30 minutes until the chickpeas are soft. Drain and set aside.
– Preheat the oven to 180°C / 160°C with a fan.
– Place ½ tsp salt, turmeric, chilli powder, cumin seeds, 1 tsp chaat masala, and 2 tbsp oil in a large bowl. Mix well.
– Add the cauliflower, garlic and sweet potato. Mix well.
– Transfer a large baking tray. Place it in the oven and roast for 30 minutes.
– In the same bowl, add the chickpeas with 1 tbsp oil. Add 1 tsp chaat masala, ½ tsp salt, a drizzle of chilli oil, and pinch of chilli powder. Mix well.
– Transfer to a baking tray. Place it in the oven and roast for 30 minutes.
– Place all the ingredients for the seasoned yoghurt in a bowl and mix well. Transfer to a serving plate.
– Mix the chickpeas and cauliflower together. Pour on top of the yoghurt.
– Garnish with some chopped coriander leaves and tuck in!
I like to have mine with some toasted wholemeal pitta bread.