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  • / ELLIEWAN Health
  • / RECIPE FOR ROASTED CAULIFLOWER AND CHICKPEAS IN ETHIOPIAN SPICES

RECIPE FOR ROASTED CAULIFLOWER AND CHICKPEAS IN ETHIOPIAN SPICES

03 de febrero, 2021
RECIPE FOR ROASTED CAULIFLOWER AND CHICKPEAS IN ETHIOPIAN SPICES

INGREDIENTS

1 head of Cauliflower
1 can of Chickpeas
3-4 tablespoons Olive Oil
2 tablespoons Berbere
1 tablespoon Ird
1 tablespoon Afrenje
2 teaspoons Senafitch
1 teaspoon Matafecha
3 tablespoons Niter Kibbeh
Sea salt to taste

 

PREPARATION

Rinse and drain the chickpeas thoroughly. Use a paper or dish towel to pat them dry. Too much remaining liquid will stop the chickpeas from getting crispy. Cut the head of cauliflower into bite-sized florets. 

STEPS

  1. Preheat oven to 400°F
  2. In a medium-sized bowl, toss the cauliflower and chickpeas with oil, adding in spices until the florets and chickpeas are thoroughly coated 
  3. Spread the contents of the bowl evenly onto a baking sheet, and place small scoops of Niter Kibbeh on top of the cauliflower and chickpeas until you have used all of the 3 tablespoons. 
  4. Transfer the baking sheet to your preheated oven and roast for 30 minutes, or until crispy. 
  5. Add salt to taste and enjoy!

Serves: 2-3 | Prep Time: 15 minutes | Cooking Time: 30 minutes

WRITTEN BY JOHANNA LARAWAY
Original Publication can be found here.
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