Photo by Alesia Kozik on Pexels
Indian Spiced Chickpea and Roasted Cauliflower Bowl with Yoghurt
Spiced chickpeas and roasted cauliflower served over brown basmati rice, finished with Greek yoghurt and lemon juice.
- 600 g tinned chickpeas, drained
- 400 g cauliflower florets
- 200 g brown basmati rice
- 200 g Greek yoghurt
- 150 g onion, sliced
- 15 g ginger, grated
- 3 cloves garlic cloves, minced
- 8 g coriander seeds
- 8 g cumin seeds
- 3 g turmeric powder
- 40 ml vegetable oil
- 2 tbsp lemon juice
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Add to a shopping listHow the shopping list works →- Step 1
Rinse basmati rice under cold water. Bring 500 ml salted water to boil, add rice, stir, reduce heat to low, cover, and cook for 25 minutes. Let stand 5 minutes.
- Step 2
Preheat oven to 220°C. Toss cauliflower florets with 20 ml oil, salt, and pepper. Roast on a baking tray for 20 minutes until golden and tender.
- Step 3
Meanwhile, heat remaining oil in a large pan over medium heat.
- Step 4
Toast coriander and cumin seeds for 1 minute until fragrant. Add sliced onion and cook for 5 minutes until softened.
- Step 5
Stir in ginger, garlic, and turmeric. Cook for 1 minute.
- Step 6
Add chickpeas and stir well to coat with spices. Cook for 5 minutes, stirring occasionally.
- Step 7
Season with salt, pepper, and lemon juice. Taste and adjust seasoning.
- Step 8
Stir yoghurt with a pinch of salt in a small bowl.
- Step 9
Divide cooked rice among bowls. Top with spiced chickpeas and roasted cauliflower. Serve with a dollop of yoghurt on the side.
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