Water
1 teaspoon rooster inventory powder or half a inventory dice*
2 tablespoons butter
2-3 tablespoons olive oil
2 tablespoons za’atar (spice combine)
2 teaspoons sumac
2 tablespoons tomato paste
1/4 cup crimson wine or cider vinegar
1/4 cup currants
1-2 tablespoons maple syrup, to style
1 8 oz. can chickpeas, rinsed and drained (to style)
2 cups recent child spinach
Salt and freshly floor black pepper
Olive oil
*Hen inventory cubes, additionally typically known as rooster bouillon cubes, are small blocks of dried, extremely concentrated rooster inventory that may be rehydrated to be used in recipes that decision for liquid inventory.
Preparation:
Preheat oven to 400°F.
Minimize cauliflower into giant florets and place these items in a big mixing bowl. These are the cauliflower items you’re going to roast.
Put the remaining stalks, tiny florets, and leaves in a medium saucepan. Add sufficient water to barely cowl and the inventory dice. Deliver this to a full boil, then simmer till tender. Cool for 10 minutes, after which puree in a meals processor or with a stick blender, including the butter and salt and pepper to style. If making this forward, scrape the puree again into the saucepan, so you’ll be able to reheat it at serving time.
To the cauliflower florets add: olive oil, za’atar, sumac, salt and pepper to style and blend nicely. Line a big shallow baking tray with non-stick baking paper and unfold cauliflower over in a single layer. Bake for 20-Half-hour or till al dente and beginning to brown on the perimeters. Toss sometimes.
Whereas cauliflower is baking within the oven, place tomato paste, vinegar, currants, maple syrup, chickpeas and half a cup of water in a frying pan and cook dinner, stirring usually for five minutes or till decreased and thickened. Earlier than serving, combine within the spinach and take away from the warmth.
To serve, unfold puree over one giant serving plate or a number of particular person plates. High with roasted cauliflower, then spoon over the chickpea combination. Drizzle olive oil across the plate, if desired. Serve with recent pita bread.
Serves 6.
Be aware: When you don’t have za’atar or sumac, make your individual spice combination with cumin, coriander and dried thyme or oregano. When you don’t have any currants, use sultanas, raisins or dried cherries.
Additionally see:
https://www.hsph.harvard.edu/nutritionsource/food-features/chickpeas-garbanzo-beans/
https://www.onegreenplanet.org/vegan-food/how-to-cook-chickpeas-with-global-flavors/
Linda Peek manages Oztrade Pacific, Import/Export Dealer in Australia
“I’ve at all times been captivated with meals, meals merchandise, and cooking, and have an enormous assortment of recipes and an unpublished cookbook, so I assumed it was time to share my culinary ideas and historical past,” says Linda. She additionally manages her personal brokerage firm, Oztrade Pacific, that handles frozen fruit, juices and purees from numerous nations into Australia/New Zealand, Europe and South America and Australian cheese into South America. For data, contact: linda@oztradepacific.com.au. or go to: www.oztradepacific.com.au.
For this recipe go to: https://cafecat.com.au/2021/05/spicy-roasted-cauliflower-with-chickpeas-and-spinach/
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Learn Linda’s tales about her travels to many international nations as a diplomat’s spouse at: http://mpegmedia.abc.net.au/local/canberra/201305/r1110945_13503880.mp3
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