Delicious Chickpeas, Cauliflower, Curry Vinaigrette, and Spiced Yogurt
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Reading the recipes it may feel as they are so many steps. Do not get concerned about all of them, they are quite simple to follow and easy to prepare. More for your convenience.
I used canned chickpeas however, you can use dried and soak them for 6 hours or overnight in the refrigerator. Uncovered bring to a boil over medium-high heat, reduce the heat and simmer, stirring occasionally until the beans are tender, around 2 hours. Proceed with the recipe for all the other steps.
A rich, healthy, and delicious dish that will work well by itself, or alongside fish, chicken, or lamb. The yogurt binds every flavor as well as enhances them giving the vegetables a great flavor.
FOR THE BEANS
1 8-ounces can chickpeas
1 ½ teaspoon sea salt
FOR THE SPICED YOGURT
1 cup nonfat Greek yogurt
½ cup sour cream
1 teaspoon ground coriander
½ teaspoon ground cumin
salt and pepper
FOR THE DRESSING
2 tablespoons lemon juice
1 ½ tablespoon honey
⅓ cup golden raisin
1 teaspoon curry powder
¼ cup olive oil
FOR THE SALAD
1 small head of cauliflower trimmed and cut into bite-size pieces
2 tablespoons olive oil
¼ cup chopped almonds
½ cup fresh mint leaves
salt and pepper to taste
2 Rinse a can of chickpeas and place it in a small saucepan. Add water to cover and add the salt. Cook over medium-low heat for 10 to 15 minutes or until the chickpeas are tender and still retain their shape. Let them cool off to room temperature in their liquid.
4 In a medium bowl combine the yogurt, sour cream, coriander, cumin, ½ teaspoon salt and ¼ teaspoon pepper. Cover and refrigerate until ready to use.
6 In a small bowl, whisk the lemon juice and the honey. Add the raisins and let them soak for 15 minutes. Remove the raisins with a slotted spoon and reserve. To the remaining liquid, add the curry powder and ½ teaspoon salt. Whisking constantly, add the olive oil in a small steady stream.
8 Position a rack in the center of the oven, and heat the oven to 425F. On a large rimmed baking sheet, toss the cauliflower florets with the olive oil, ½ teaspoon salt and ½ teaspoon pepper. Roast stirring once, until golden-brown and tender, 15 to 20 minutes.
9 Transfer the cauliflower and any browned bits on the pan to a large bowl. Drain the chickpeas, then transfer to the bowl with the cauliflower. Add the dressing and toss to combine.
10 Spread the yogurt evenly on the bottom of a large serving platter. Spoon the cauliflower mixture on top of the yogurt, and top with the raisins, almonds, and mint leaves.
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