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Roasted Cauliflower and Chickpeas with Indian Spices: A Deliciously Wholesome Dish

Roasted cauliflower and chickpeas are a match made in culinary heaven, especially when elevated by the vibrant flavours of Indian spices. This dish not only offers a burst of flavour but also presents a nutritious option that can be enjoyed as a main course or as a delightful side. Packed with protein, fibre, and a medley of spices, it’s a fantastic choice for those seeking a vegetarian or vegan meal.

Ingredients

To prepare roasted cauliflower and chickpeas with Indian spices, you’ll need the following ingredients:

• 1 medium cauliflower, cut into bite-sized florets
• 1 can of chickpeas (400g), drained and rinsed
• 3 tablespoons of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• ½ teaspoon of turmeric powder
• ½ teaspoon of garam masala
• ½ teaspoon of red chilli powder (adjust to taste)
• Salt, to taste
• Fresh coriander, chopped (for garnish)
• Lemon wedges, for serving

Method

1. Preheat the Oven: Begin by preheating your oven to 200°C (400°F). This ensures that your vegetables roast evenly while achieving that lovely caramelised texture.

2. Prepare the Cauliflower and Chickpeas: In a large mixing bowl, combine the cauliflower florets and rinsed chickpeas. Drizzle the olive oil over the mixture, ensuring that all pieces are lightly coated.

3. Spice It Up: Sprinkle the ground cumin, coriander, turmeric, garam masala, red chilli powder, and a generous pinch of salt over the cauliflower and chickpeas. Toss everything together until the spices evenly coat the vegetables. This step is crucial as it infuses the dish with the characteristic flavours of Indian cuisine.

4. Roast the Mixture: Line a baking tray with parchment paper and spread the spiced cauliflower and chickpeas in a single layer. This allows them to roast uniformly and become crispy. Place the tray in the preheated oven and roast for about 25-30 minutes, stirring occasionally, until the cauliflower is tender and golden brown, and the chickpeas are crisp.

5. Serve: Once roasted to perfection, remove the tray from the oven. Transfer the cauliflower and chickpea mix to a serving dish, sprinkle with freshly chopped coriander, and serve with lemon wedges on the side. The acidity from the lemon adds a refreshing zing that complements the spices beautifully.

Enjoying Your Dish

This roasted cauliflower and chickpeas dish is incredibly versatile. You can enjoy it on its own, serve it over a bed of fluffy basmati rice, or pair it with warm naan or chapatis to soak up the flavours. For added texture and flavour, consider serving it alongside a soothing cucumber raita or a tangy mango chutney.

Health Benefits

Not only is this dish bursting with flavour, but it also comes with numerous health benefits. Cauliflower is a cruciferous vegetable, rich in vitamins C and K, while chickpeas are an excellent source of protein and fibre, making this dish filling and nutritious. The spices used—such as turmeric and cumin—are known for their anti-inflammatory properties and other health benefits.

Conclusion

Roasted cauliflower and chickpeas with Indian spices is more than just a side dish; it exemplifies the essence of Indian cooking—combining simplicity with bold, complex flavours. This recipe captures the warmth and richness of Indian spices, making it a delightful addition to your culinary repertoire. Whether you’re hosting a dinner party or simply enjoying a quiet meal at home, this dish is sure to impress and satisfy. So, gather your ingredients, fire up the oven, and treat yourself to this wholesome, flavour-packed dish. Enjoy!

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