A perfect warm salad for a cold day. Vegetarian, full-tasted and aromatic. Besides, a benefit for weight-watchers is that new research shows chickpea-rich-diet helps in weight reduce. So, let's move on.
You'll need:
- 1 small head cauliflower
- 3 tablespoons regular olive oil
- 1 teaspoon ground cinnamon
- 2 teaspoons cumin seeds
- 250 grams home-cooked chickpeas (or drained weight from 1 can or jar)
- 2 tablespoons harissa paste (according to taste and the heat of the harissa)
- 4 smallish ripe vine tomatoes
- 1 teaspoon sea salt flakes (or to taste)
- 4 tablespoons pomegranate seeds
- large bunch fresh flatleaf parsley (approx.1/2 cups)
Preheat the oven to 220ºC.
Trim the cauliflower and divide into small florets. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir or whisk to help the spices disperse. Tip in the prepared cauliflower and toss to coat. Pour the contents of the bowl into a small oven tray (I mostly use my silicone tray 25 x 25 cm) and place in the oven for 15 minutes. Don’t wash out the bowl you’ve been using just yet.
Add the chickpeas to this bowl, and add the harissa (available to buy in all North-African and Mid-Eastern deli shops), tasting it first to see if you want both tablespoonfuls, and, at the risk of being repetitive, toss to coat. Quarter the tomatoes and add them to the bowl, and shake or stir to mix. When the cauliflower has had its 15 minutes, remove the tray, quickly tip the chickpeas and tomatoes over the cauliflower, and toss to combine before returning to the oven for a further 15 minutes until the cauliflower is tender.
When it’s ready, remove from the oven and sprinkle the salt over the vegetables, then (and this isn’t the last time) toss to combine with half of the pomegranate seeds before dividing between 2 bowls. Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds.
Wait to cool down a bit and hop onto it.
(Originally from www.nigella.com)
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