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- 1 (15-ounce) cans chickpeas (about 4 cups)
- 5 tablespoons olive oil, divided
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2½ teaspoons salt, divided
- 1 pint grape tomatoes
- 1 medium cauliflower (about 1½ pounds), cut into medium-sized florets
- ½ medium onion, small dice
- ½ cup raisins
- ½ cup loosely packed parsley, roughly chopped
- ½ cup loosely packed mint, roughly chopped
- 1 cup whole-milk yogurt
- 2 tablespoons lemon zest
- ½ teaspoon freshly ground pepper
- 1/3 cup shelled pistachios
- Preheat oven to 425°. Drain and rinse chickpeas. Transfer to a large rimmed baking sheet lined with parchment paper, and pat dry with a paper towel. In a small bowl, whisk together 2 tablespoons olive oil, cumin, turmeric and 1 teaspoon salt. Drizzle over chickpeas, and stir with a spatula to coat.
- Line a second baking sheet with parchment paper and add tomatoes. Coat with 1 tablespoon olive oil and ½ teaspoon salt.
- Roast chickpeas and tomatoes in oven for about 25 minutes. Chickpeas should be slightly crispy with a tender center, and tomato skins lightly browned and split.
- Meanwhile, pulse cauliflower florets in a food processor until tiny rice-like pieces form.
- Heat remaining 2 tablespoons olive oil in a large sauté pan over medium heat, and add onion. Sauté minutes, until onion is translucent. Add cauliflower, raisins and remaining 1 teaspoon salt. Cook for an additional 5 minutes, until cauliflower is tender. Stir in parsley and mint.
- In a medium bowl, whisk yogurt, lemon zest and pepper, and season with a pinch of salt.
- Top cauliflower rice with chickpeas, tomatoes and a dollop of yogurt sauce. Garnish with pistachios and fresh herbs.
Calories: 709kcal | Carbohydrates: 94g | Protein: 27g | Fat: 20g | Sodium: 750mg | Fiber: 23g | Sugar: 20g
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