Curried cauliflower and chickpeas are a complete main dish: legumes, vegetables, and spices to give flavor and taste, a simple recipe for a dinner that’s a bit different from the usual. Because if you prepare quick flatbreads and serve them with curried cauliflower and chickpeas, you’ll have a tasty dish that can also serve as an appetizer for a dinner with friends. I know cauliflower is often not appreciated and its slightly sour and pungent smell can be bothersome to some, but prepared with the right recipe, it can convince even the skeptics.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 21.2 oz cauliflower
- 10.6 oz cooked chickpeas
- to taste curry
- to taste fresh parsley
- 3 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife kitchen
- 1 Bowl
- 1 Spoon or a spatula
- 1 High-Sided Saucepan
Steps
Clean the cauliflower: separate the florets with a knife, wash them under running water, then boil them in water for ten to fifteen minutes (the florets should be soft but firm, so check the cooking level by piercing them with a fork). Drain them and transfer them into a large bowl. Drain the chickpeas from their liquid, rinse them under running water and remove the skin that covers them. It’s a simple but slightly tedious task, but it’s important to do it to avoid having skins in your mouth. Combine the chickpeas with the cauliflower and season with oil, salt, curry (to taste), and chopped parsley. Serve alongside flatbreads.
