Australian_Yoga_Journal_October_2017

60

october 2017

yogajournal.com.au

Chickpea and cauliflower bowls

SERVES 4 TIME: 1 HOUR

120 g. (1⁄2 cup) tahini

125 g. (1⁄2 cup) natural yoghurt

1⁄2 tsp. unrefined salt

4 mint sprigs, leaves picked and finely chopped

6 cups cooked chickpeas, cooking liquid reserved

2 soured wholegrain pizza bases (home-made if possible),

toasted until crisp, broken into smallish pieces

ROASTED CAULIFLOWER

1 headof cauliflower (about 1 kg. without leaves), cut into small florets

1 large onion, diced

3 garlic cloves, crushed

2 tsp. sweet paprika

21⁄2 tsp. ground cumin

1 tsp. ground cinnamon

1 tsp. ground black pepper

1⁄2 tsp. unrefined salt

Extra-virgin olive oil

This dish is based on chickpea “fatteh” (meaning crushed or

crumbs) — serious Syrian comfort food. The addition of spiced

roast cauliflower to the classic chickpea, yoghurt and tahini combination

offers a soft texture and earthy sweetness in perfect contrast to

the crunch of the toasted bread and nuts. This is super-tasty,

super-nutrient-rich food! When the colder months are upon you

and you come in from outside feeling like you are freezing right to

the bone, a warm bowl of these silky, yoghurty chickpeas will make

you feel human again.

Preheat the oven to 180°C fan-forced.

Start with the roasted cauliflower. Combine all of the ingredients

and a generous splash of oil in a large bowl and mix thoroughly

with your hands. Spread in single layers on baking trays and bake

for 45–50 minutes until the cauliflower is well cooked, crispy and

almost black around the edges.

Meanwhile, place the tahini, yoghurt, salt and mint in a saucepan

with half of the cooked chickpeas and 125 ml (1⁄2 cup) of the reserved

chickpea cooking liquid. Crush the chickpeas with the back of a fork

or potato masher and mix together until you form a thick, silky sauce.

If it seems too runny, add more chickpeas, if too thick, add more of

the reserved cooking liquid. And don’t worry if it’s not totally smooth.

Add 2 cups of the remaining chickpeas to the sauce and place the

pan on the stove. Heat to just below a simmer but don’t boil.

Keep warm.

When the cauliflower is ready, divide half of the chickpea mixture

between four bowls, followed by half of the cauliflower and half

of the pizza base pieces. Cover with the remaining chickpea mixture,

then top with the reserved plain chickpeas and the remaining

cauliflower and pizza pieces. Sprinkle with the pine nuts, a pinch of

sumac, cumin and chilli flakes (if using), and a generous drizzle of oil.

Serve steaming hot.

TO SERVE

3 Tbsp. toasted pine nuts or coarsely

choppedalmonds

Ground sumac

Ground cumin

Dried chilli flakes (optional) extra-virgin

olive oil