Chickpea and Cauliflower Bake

Stephania Mitsides

Blogger

Preparation Time:

10 min

Cooking Time:

30 min

Portion(s):

4 servings

Made with

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Large Chickpeas
bouillons-pasta
Vegetable Bouillon Powder

Ingredients

  • 1 cauliflower, cut in large florets
  • ½ cup Mitsides Whole Chickpeas, boiled and drained
  • 4 Tbsp olive oil
  • 1 tsp cumin
  • 1 tsp Mitsides Natural Vegetable Powder
  • ½ tsp smoked paprika
  • ¼ tsp garlic granules
  • Salt and pepper

For the tahini sauce

  • 1 garlic clove, minced
  • 1/3 cup raw tahini
  • 1 cup parsley and coriander, chopped
  • 1 spring onion, finely chopped
  • Juice of 1 lemon
  • Salt and pepper

Method

Preheat the oven to 200°C. In a large bowl mix together the olive oil, cumin, vegetable powder, paprika, garlic, salt and pepper. Toss the cauliflower and chickpeas into the mixture.

Arrange the cauliflower and chickpeas on a lined baking tray. Roast for 30 minutes, flipping the cauliflower half way through. In the meantime, with a hand blender, blend all tahini sauce ingredients. Drizzle on top of the cooked cauliflower and chickpeas and serve at room temperature.

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