Spicy Roast Chickpeas with Coriander Cauliflower Mash
This recipe is really easy and super tasty, the spicy roast chickpeas literally just need coating in some spices and popping in the oven for 20-25 minutes until they are delicious and crispy.
SERVES 2
Equipment needed: baking tray, wooden spoon, oven, large saucepan, sieve, hand blender, mixing bowl, small frying pan
Total Time: 40minutes
Ingredients:
Spicy roast chickpeas –
- 1 can organic chickpeas
- 1 tbsp olive oil
- 1/2 tsp chilli flakes
- 1/2 tsp ground coriander
- 1/2 turmeric
- Sea salt
- Back pepper
Cauliflower Mash –
- 1/2 large cauliflower
- Sea salt
- Black pepper
- 1 tbsp vegan veg stock
- Big handful coriander
- 2 tbsp coconut milk
- Squeeze lemon juice
Coconut Buckwheat flatbread –
- 1 tbsp. organic coconut oil – I used coconut merchant
- 1 cup buckwheat flour
- 1/3 organic dissected coconut – I used coconut merchant
- 1 cup water
- Sea salt
- Black pepper
Method:
- Add the chickpeas, spices and olive oil to a baking tray and stir to coat the chickpeas. Pop in the oven on medium heat for 20-25 minutes until the chickpeas are slightly crispy. Remove from the oven and set aside.
- To make the cauliflower mash add the cauliflower to a large saucepan and cover with boiling after. Add the salt pepper and veg stock to the pan. Simmer to 10-15 minutes until the cauliflower is tender. Drain and return to the pan. Blitz with a hand blender until the cauliflower is mashed then add in the coriander and blitz again. Add the coconut milk and lemon juice to the pan and stir.
- To make the buckwheat coconut flatbreads add all the ingredients to a bowl and mix to combine. Add the coconut oil to a small frying pan and then add half the mix. Allow to cook for a couple of minutes until the pancake bubbles and it comes away easily to flip. Flip and cook on the other side for a minute or so. Repeat with the rest of the mix.
- Top the mash with the chickpeas to serve and scoop with the coconut flatbread.