1 can chickpeas/ garbanzo beans- washed and drained
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
a good pinch of salt and pepper
For the curried tahini:
1/2 cup raw tahini
3/4 cup cold water
2 garlic cloves
1 tbsp curry powder
1/2 tsp cumin
1 lemon zested and juiced
salt and pepper to taste
(more water if needed)
This roasted cauliflower with crispy chickpeas and a Curry Tahini Drizzle dish has a power health bomb to offer. Packed with middle-eastern spices and flavors, soft and crunchy elements, the irresistible roasted cauliflower, and the big star of the show that ties all these elements together, the curried golden tahini! Words really can NOT describe the magical sensation of this mouth-watering bit that makes you dig for more and more and more! This vegan, plant-based dish is filling, healthy, and far from being ordinary or boring. Extremely impressive and very festive for a beautiful occasion to impress every guest. I truly hope you give this dish a try. To watch the full video of this dish click here: https://www.instagram.com/tv/CBeqVu2lpL7/
Now let's get started!
Preheat oven to 400 F.
1). Place the cauliflower florets and the sweet potato on a baking sheet lined with parchment paper. Season with salt, pepper, olive oil, cumin, and bake/ roast for 30-40 minutes until nicely golden.
2). Heat oil in a nonstick skillet and add the drained chickpeas. Mix for a minute or two, add the spices and keep moving the pan gently until all coated evenly. The chickpeas should get nice golden and crunchy within 7-10 minutes.
3). Place all the tahini ingredients into a small food processor and blend until very smooth. Adjust seasonings and water if needed. Set aside.
4). To assemble: remove the cauliflower and sweet potato from the oven, place on a plate, drizzle some of the curry tahini, sprinkle some crunchy chickpeas, more tahini and some fresh parsley or cilantro to garnish.
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