One of my New Year’s resolutions is to eat a more vegetable-based diet. I have no intention on going vegetarian but I would like to limit my intake of meat a bit more; currently, we don’t eat a lot of beef, but we do eat pork, chicken and lamb (we will continue to eat fish). In this effort, I searched out a meatless chickpea recipe with turmeric. Turmeric has gained some notoriety for its medicinal properties that I wanted to take advantage of. If you wish to read more about it, read this article. Turmeric is also quite beautiful and tasty too! I altered a Guy Fieri recipe to our taste.
Roasted Cauliflower and Chickpeas with Raisins and Turmeric
This recipe makes 4 medium servings.
For the original recipe, please click here.
To print this recipe, please click here.
Ingredients:
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- pinch of cayenne pepper, if desired
- 1/4 cup olive oil
- 1 tbsp freshly grated ginger
- 1 clove garlic, finely minced
- 1 head cauliflower, cut into florets
- 1/2 sweet onion, chopped
- 2 1/2 cups cooked chickpeas
- 1/2 cup raisins
- zest of one orange, optional
- salt and pepper to taste
Directions:
- Pre-heat the oven to 375° F.
- Pour the oil into a large mixing bowl, and then add the spices, ginger, garlic, cauliflower, chickpeas and onions, and toss to coat everything evenly. Toss in the raisins and zest and mix in evenly. Place on a sheet tray and season with salt and pepper.
- Roast in the oven until lightly browned and the cauliflower is tender, 30 to 35 minutes.
- Serve on a bed of sautéed spinach or baby kale, dressed with a light vinaigrette.
Notes:
- I always used dried chickpeas, about 140 g dried chickpeas will yield the cooked amount required for this recipe.
- If you have leftovers, simply warm up with some vegetable stock and purée into a smooth, velvety soup.
- 1/4 cup olive oil seems like a lot, but it really just covers the cauliflower and chickpeas.
I, too, love the health benefits of turmeric. In fact I take a turmeric capsule daily and it helps with the bit of osteoarthritis I have in my fingers. I love everything about this dish and I think Bill would at least eat the cauliflower, so that’s a win in my book!!
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I had no idea you could get turmeric in capsules, I’m going to look into it. Thank you!
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Haha, so true about the staining capacity of turmeric (even after washing my skillet thoroughly I end up with “yellow” tinged food the next day ;o) all good). This sounds so yummy Eva – I like adding apple and raisin to my chickpea tikka masala but have never tried roasting the raisin – what a neat idea; was just reading your comment about the caramelization action. I’ve got to try that!
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I was quite disappointed to notice that my nails were discoloured from this dish, I will wear gloves to cook it next time. I love that you add apple to the tikka masala, I’ll definitely try that next time.
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Both the cauliflower and the chickpeas look fantastic! I eat quite a lot of turmeric in all my Indian dishes (I mean, compared to an average European’s diet), but I’m not sure if it’s enough to get its health properties… It’s a like with green tea. I know I don’t drink enough of it… so I just try to enjoy its flavours. Anyway, I love cauliflower and I have it lately either baked in pieces (Indian recipe) or baked whole. My husband hates it, so whenever I buy a cauliflower head it’s only for me!
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I have read that taking about 1 tsp (5 mL) of turmeric daily is safe, so having a portion of this dish would do the trick! I drink a lot of Camomile tea, green tea has too much caffeine for me.
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I feel exactly the same way! I love meat but eat less of it nowadays and love vegetables 😀 Loving this dish!
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Thanks Lorraine, with all the pulses and bean that are now available, it’s easy to omit meat and not miss it.
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I made this dish on Tuesday night and it was fantastic! There were a few leftovers, which were great the next day for lunch (withought the sautéed spinach, though, which I missed!). I might break the cauliflower down into smaller florets next time, as some of the larger pieces didn’t soften up as much. One question – when did you add the raisins and orange zest? Before roasting or after?
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Thank you Michela, I’m really hapy that ypu enjoyed it. To answer your question, I added both before roasting, I’ll update the directions, thanks. The raisins caramelize as they bake and make them so yummy.
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Perfect – thanks!
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Cauliflower and chickpeas is an awesome combo! Love it — we use the two of those in stews and soup a lot. Super dish — looks terrific, and I’ll bet the flavor is excellent. Thanks!
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Thanks so much John, the flavours are lovely indeed.
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What a delicious sounding combination! And I absolutely love the color of this dish. Thank you so much for the recipe.
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You are most welcome, Jeff. The colour is quite beautiful.
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I could eat cauliflower and chickpeas till the cows come home. this looks delish Eva!
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Thanks Tania, it is quite lovely and it makes a fine puréed soup too.
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Ate lots of turmeric cauliflowers last weeks…but I had mine with black lentils and I love yours with chickpeas too, eva.
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Thanks for your comment Angie, it is truly a delicious dish.
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