Recipe Nook: Linda Peek’s Spicy Roast Cauliflower with Chickpeas and Spinach

Recipe Nook: Linda Peek’s Spicy Roast Cauliflower with Chickpeas and Spinach

Water

1 teaspoon rooster inventory powder or half a inventory dice*

2 tablespoons butter

2-3 tablespoons olive oil

2 tablespoons za’atar (spice combine)

2 teaspoons sumac

2 tablespoons tomato paste

1/4 cup purple wine or cider vinegar

1/4 cup currants

1-2 tablespoons maple syrup, to style

1 8 oz. can chickpeas, rinsed and drained (to style)

2 cups recent child spinach

Salt and freshly floor black pepper

Olive oil

*Hen inventory cubes, additionally typically known as rooster bouillon cubes, are small blocks of dried, extremely concentrated rooster inventory that may be rehydrated to be used in recipes that decision for liquid inventory.

 

Preparation:

Preheat oven to 400°F.

Minimize cauliflower into giant florets and place these items in a big mixing bowl. These are the cauliflower items you’re going to roast.

Put the remaining stalks, tiny florets, and leaves in a medium saucepan. Add sufficient water to barely cowl and the inventory dice. Convey this to a full boil, then simmer till tender. Cool for 10 minutes, after which puree in a meals processor or with a stick blender, including the butter and salt and pepper to style. If making this forward, scrape the puree again into the saucepan, so you’ll be able to reheat it at serving time.

To the cauliflower florets add: olive oil, za’atar, sumac, salt and pepper to style and blend properly. Line a big shallow baking tray with non-stick baking paper and unfold cauliflower over in a single layer. Bake for 20-Half-hour or till al dente and beginning to brown on the perimeters. Toss sometimes.

Whereas cauliflower is baking within the oven, place tomato paste, vinegar, currants, maple syrup, chickpeas and half a cup of water in a frying pan and cook dinner, stirring usually for five minutes or till diminished and thickened. Earlier than serving, combine within the spinach and take away from the warmth.

To serve, unfold puree over one giant serving plate or a number of particular person plates. Prime with roasted cauliflower, then spoon over the chickpea combination. Drizzle olive oil across the plate, if desired. Serve with recent pita bread.

Serves 6.

Observe: When you don’t have za’atar or sumac, make your individual spice combination with cumin, coriander and dried thyme or oregano. When you don’t have any currants, use sultanas, raisins or dried cherries.

Recipe Nook: Linda Peek’s Spicy Roast Cauliflower with Chickpeas and Spinach
Linda Peek

Additionally see:

https://www.theatlantic.com/well being/archive/2019/03/chickpea-products-have-exploded-popularity-us/584956/

Chickpeas (Garbanzo Beans)

10 Ways to Cook Chickpeas With Global Flavors

 

Linda Peek manages Oztrade Pacific, Import/Export Dealer in Australia

“I’ve all the time been enthusiastic about meals, meals merchandise, and cooking, and have an enormous assortment of recipes and an unpublished cookbook, so I assumed it was time to share my culinary ideas and historical past,” says Linda. She additionally manages her personal brokerage firm, Oztrade Pacific, that handles frozen fruit, juices and purees from varied nations into Australia/New Zealand, Europe and South America and Australian cheese into South America. For info, contact: [email protected]. or go to: www.oztradepacific.com.au.

For this recipe go to: https://cafecat.com.au/2021/05/spicy-roasted-cauliflower-with-chickpeas-and-spinach/

For extra worldwide recipes, go to: https://cafecat.com.au/

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Learn Linda’s tales about her travels to many international nations as a diplomat’s spouse at: http://mpegmedia.abc.web.au/native/canberra/201305/r1110945_13503880.mp3

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