I love this dish and use it as an accompaniment to all sorts of salads. Chickpeas are a great source of plant protein and when roasted they become firm and almost crispy, adding a lovely, almost nutty, texture. This is so easy to prepare but with the right spices, it creates something rather special. I always roast a full tin of chickpeas and head of cauliflower then keep leftovers in a airtight container in the fridge and add to my meals the next day.
1 tin Chickpeas
1 tbsp Coconut Oil
If in England, or another cold country, you will first need to melt the coconut oil. This is easily done by putting into the baking tray while the oven is heating up for a minute or two. Heat it to about 175 degrees. Cut the cauliflower into florets and wash, then add to a baking tray, along with the rinsed chickpeas. Add the spices and use a spoon to ensure everything is coated in oil and spices. I like to add lots of all three because I love the flavours. Leave to cook for 30-40 minutes, perhaps turning the contents over once or twice if you’re close by.