30 Minute Comforting Winter Dinner Recipe: Roasted Turmeric Chickpea & Cauliflower

30 Minute Comforting Winter Dinner Recipe: Roasted Turmeric Chickpea & Cauliflower

Earlier this week I had one of those days where NOTHING went my way: I overslept and missed my morning workout, I had to work through lunch and lost my make up lunchtime run, and then I ended up working late. I ended up getting home at the time I would typically be getting dinner on the table and was not sure how I was going to manage to de-stress from the day, get in a much-needed workout, fix dinner, feed and bathe the tiny human that lives in my house, and get to bed at a reasonable hour. Driving home I had decided I was going to throw together a quick , warm and comforting, curry dinner with some leftover vegetables in my fridge, however, upon getting back I realized I was out of coconut milk. I’m sure there is a way to make curry without coconut milk but would require a Pinterest search and me spending a lot more time in the kitchen than I wanted.

As I stood in front of the fridge surveying the contents, I decided to wing it. I set the oven to 425 degrees, pulled the remaining cauliflower out of the refrigerator (just shy of two cups) and grabbed a can of chickpeas from the cupboard. I put the cauliflower in a bowl, drizzled some EVOO on top and sprinkled curry powder, turmeric, and paprika over and mixed it all up. I put a couple of scoops of chickpeas in another bowl and gave it the same treatment. After spreading the cauliflower on a sheet pan and popping into the oven, I went and did a 15 minute HIIT workout on my spin bike. When I came back, I turned the cauliflower, added the chickpeas to the pan and put it back in the oven.

Meanwhile, I drained the remaining chickpeas, reserving the liquid, then dumped the chickpeas, some EVOO, lemon juice, tahini, a couple of garlic cloves, and a sprinkle of cumin into my food processor and blended up some hummus. By this time the cauliflower and chickpeas were ready to come out of the oven, and I served them beside some leftover rice, with hummus, and some pita chips I found. It was delicious, filling, and saved my evening. I had time to bathe myself and my tiny human, and we were in bed with full bellies at a decent hour.

I love experimenting with new recipes but often find that on the nights I am pressed for time and limited on ingredients, I create my most favorite dishes. It is an excellent reminder to myself that I don’t need a dozen different elements and multiple pots going on the stove to create something nutritious and delicious.

Recipe

I didn’t measure my ingredients but just eyed everything. I added more or less depending on how much I like that specific seasoning or spice or what I thought it needed.

Ingredients

  • Cauliflower (broccoli would also be a good addition or substitution)

  • Chickpeas

  • Curry Powder (I used Simply Organic, but any brand would work)

  • Paprika

  • Turmeric

  • EVOO

  • For the hummus

  • Chickpeas (drained with liquid reserved)

  • Tahini

  • Juice of one lemon

  • Garlic cloves (I use 3-4 cloves but adjust depending on how much you love garlic)

  • Cumin

  • EVOO


Directions

Preheat oven to 425 degrees

Chop cauliflower as small as you want it (I tend to leave it in big chunks) and place in a bowl

Drizzle EVOO over (about 1-2 tbsp. for approximately 2 cups of chopped cauliflower)

Sprinkle paprika, curry powder, and turmeric and mix until cauliflower is covered (I’d say I used at least ½ tsp.- 1 tsp of each)

In a separate bowl scoop out a couple of spoonfuls of chickpeas, drizzle with EVOO, and add some spices. Mix and set to the side.

Spread cauliflower on baking sheet and put in the oven for 15 minutes.

Do a 15 minute HIIT workout (you could also fold laundry, meditate, do yoga, or watch Youtube videos as an alternative)

Flip the cauliflower (really I just moved it around a little bit and turned over pieces that were browning more than others) and add chickpeas to pan. Put back in the oven for 5-10 minutes, depending on how you like your chickpeas. Five minutes will cook them to a softer consistency while 10 minutes will make them crunchier.

While cauliflower and chickpeas are cooking, dump drained chickpeas into a food processor. Add ⅓ cup EVOO, 3 tbsp. Tahini, the juice of one lemon, about ½ tsp. Cumin, and 3-4 cloves garlic (if you don’t like too much garlic decrease this to 1-2 cloves). Blend until smooth. Add reserved chickpea liquid if needed to achieve desired consistency.

Take cauliflower and chickpeas out of the oven and serve alongside rice if you have it (not needed IMHO), hummus, and pita.

Then pat yourself on the back - dinner is served.

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