Curried Chickpea and Roasted Cauliflower with Couscous
I love this simple midweek meal. The combination of curried chickpeas and roasted cauliflower, served on top of fluffy couscous is as simple as it is delicious. Best of all, this recipe is loaded with plant-based protein and beneficial gut-friendly fibres!
Course: Main Course
Keyword: Couscous with cauliflower and chickpeas, Moroccan Cauliflower and Chickpeas, Roasted chickpea and cauliflower
3cupscooked chickpeasor 2 cans (rinsed and drained)
1lemon1/2 juiced, plus more for garnish
1/2cupraisins or sultanas
1/2cupparsley or cilantrochopped
Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper.
Prepare the cauliflower by cutting it up into 2-inch or bite-sized pieces. Place on the baking tray and drizzle with 1 tablespoon of olive oil, 2 teaspoons of curry powder, 1 teaspoon each of cumin and coriander powder, and 1/4 teaspoon of salt. Place the cauliflower into the oven and bake for 30 minutes, tossing halfway.
While the cauliflower is baking, heat the other 1 tablespoon of olive oil in a frypan over medium-high heat. Chop the onion and mince the garlic. Add the chopped onions and fry for 3-5 minutes or until translucent. Add the garlic and the remaining spices and heat for 30 seconds or until the spices are aromatic, stirring regularly.
If you are using canned chickpeas, drain and rinse the chickpeas. Add the chickpeas to the frying pan and toss to coat. Cook on the for about 3 minutes or until the chickpeas are heated through.
Check to see if the cauliflower is done, it should be nice and tender. Add the roasted cauliflower to the chickpea mix and give everything a good mix. Add the pistachios, 1/2 lemon juiced, raisins and parsley or cilantro. Season with additional salt if needed. Serve with couscous (see below for instructions) and extra wedges of lemon on the side.
Add the couscous to a bowl and cover with boiled water, about 1 inch over the couscous. If you would like to measure, it should be around 1 1/2 cups of hot water. Cover with a lid and let steam for 5 minutes, and then remove the lid a fluff with a fork.
How To Make Fluffy Couscous
The couscous grains tend to bind together during the steaming process. To ensure your couscous is light and fluffy, make sure to not let it steam for longer than 5 minutes and overcook it. As soon as it is finished steaming remove the lid and fluff the couscous with a fork to separate the grains.
Variations For This Dish
Omit the pistachios and add toasted slivered almonds instead
Use currents in place of raisins
Try garam masala in place of curry powder
Serve it with quinoa or rice in place of couscous
Top it with parsley instead of cilantro
Add a sprinkle of feta cheese or 1/4 cup of sliced olives for a savoury hit