SPICY ROASTED BROCCOLI AND CHICKPEAS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.
SPICED CHICKPEAS WITH CAULIFLOWER AND ROASTED LEMON
In this hearty, meatless main course, chickpeas and potatoes are coated in a tomato-tinged spice paste and roasted until crunchy and browned. At the same time and in the same oven, cauliflower and tomatoes are cooked along with thinly sliced lemons until soft and caramelized. Just before serving, everything is tossed altogether and drizzled with an herbed, garlicky yogurt sauce. It's a complete and satisfying meal that's perfect for vegetable lovers. Meyer lemons work particularly well here because they are milder and sweeter than regular lemons. But use whichever you can find.
Provided by Melissa Clark
Categories dinner, weekday, vegetables, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Position racks in the top and bottom thirds of oven and heat to 425 degrees. Bring a small pot of heavily salted water to a boil. Add lemon slices and simmer until softened, about 5 minutes. Drain, pat dry with a clean kitchen towel and cut slices into quarters.
- On a rimmed sheet pan, toss cauliflower, tomatoes and jalapeños with 1/4 cup oil and 1/2 teaspoon salt. Fold in lemon slices. Place pan on bottom rack of oven and roast, tossing every 10 minutes, until well-browned, about 35 to 45 minutes.
- In a small bowl, stir together 1/4 cup oil, cumin seeds, tomato paste, Tabasco, ground turmeric, cumin and coriander.
- On a separate rimmed sheet pan, toss together chickpeas, potatoes, spice-oil mixture and salt to taste. Top with rosemary sprigs. Roast on top rack until potatoes are golden, 30 to 40 minutes, tossing mixture halfway through. Remove pan and toss with more salt to taste.
- While everything is roasting, make the sauce: In a small bowl, whisk together yogurt, dill, basil, parsley, garlic, 1/2 teaspoon salt and a squeeze of lemon juice. Taste and add more salt or lemon if needed.
- To serve, toss roasted chickpeas and potatoes with cauliflower mixture. Drizzle with more oil, yogurt sauce and herbs.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 16 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 1493 milligrams, Sugar 15 grams, TransFat 0 grams
BROCCOLI AND CAULIFLOWER COATED WITH SPICED CHICKPEA FLOUR
This is daughter #2's favorite way to eat cruciferous vegetables! The barest minimum of water is used to help retain the maximum nutrients. This is not a "pretty" dish, the vegetables turn a sort of smeary-beige looking, but the flavor is there. We like this wrapped in aloo parathas with steamed brown basmati on the side. Vary the quantity of red pepper flakes and salt to your tastes, we adjust them depending on who's coming to dinner! This is a variation of a recipe from the 30 - Minute Vegetarian Indian Cookbook, one of our favorite resources.
Provided by Chef Edlear
Categories Cauliflower
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the besan, 1/2 teaspoon salt, garam masala, cumin, coriander and red pepper flakes, set aside.
- Heat the oil over a low flame and saute the garlic until soft but not brown.
- Add the cauliflower and broccoli and increase the heat a bit. Saute for 3-4 minutes, or until they begin to brown.
- Reduce the heat back to low and sprinkle on the reserved spice blend. Cover the pan and cook for 5-6 minutes. Don't peak! This step will release the moisture from the vegetables, you don't want to lose it.
- Sprinkle about a tablespoon of water on the vegetables and toss around a little until they look coated with the besan/spice mix. Resist the temptation to add too much water.
- Cover the pan as quickly as possible and continue cooking until the vegetables are tender but firm, 2-3 minutes. This is the point at which I add in the remaining 1/2 teaspoon of salt or not, depending on who is home for dinner.
Nutrition Facts : Calories 101.8, Fat 7.4, SaturatedFat 1, Sodium 615.5, Carbohydrate 7.9, Fiber 1.8, Sugar 1.5, Protein 3.2
CRISPY BROCCOLI AND CAULIFLOWER
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
- On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.
MOROCCAN SPICED CHICKPEA OR GARBANZO SOUP
Although my son hates chickpeas the rest of us loves them, so i guess he has to suffer occasionally! This recipe came out of looking for just the right recipe to get the flavors that I was looking for. I discovered that you have to temper yogurt before you add it and there are a couple of methods to do that. One is bringing the yogurt to room temperature and stirring well before adding it to the soup and make sure not to boil it. The other was adding some cornstarch and water to the yogurt before adding it. There are other methods involving eggs, but I'm not too keen on eggs in soup. I haven't tried the tempering yet and the first attempt at making this the yogurt curdled, but we ate it anyway and the flavors were good, so I will make it again and either temper the yogurt or add it at each serving. I also understand that if you reheat the soup it may curdle if you put the yogurt in before heating, so keep that in mind. You can also add celery and carrots, but I wanted to keep it simple and not overpower the other flavors.
Provided by nsomniak6
Categories Potato
Time 30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 19
Steps:
- Saute onions in in oil on med heat for about 3 mins in a dutch oven.
- Add garlic, ginger and all of the spices up to the salt and saute another minute.
- Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
- Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
- Take off heat, add lemon juice and stir.
- Add yogurt a little bit at a time and stir.
- Stir in cilantro.
- Serve with naan or chapati.
Nutrition Facts : Calories 333.5, Fat 6, SaturatedFat 1.5, Cholesterol 5.3, Sodium 1002, Carbohydrate 60.9, Fiber 11.1, Sugar 9.4, Protein 12.4
SPICED CAULIFLOWER WITH CHICKPEAS, HERBS & PINE NUTS
Roast cauliflower with cumin and caraway then serve with healthy chickpeas and herbs in this Middle Eastern-style salad
Provided by Good Food team
Categories Lunch, Main course
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 30 mins.
- Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 mins more. To serve, stir in the herbs with your chosen dressing.
Nutrition Facts : Calories 407 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium
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