Fancy something spicy and vegetarian with a street food vibe a la shawarma? Roast cauliflower and chickpeas with ras el hanout. Serve in warm flatbreads with fresh pepper salad, creamy yogurt sauce and parsley. So simple, so tasty.
This recipe was provided by Allerhande.
Preparation time: 20 min. Preparation
Number of persons: 4
Ingredient list:
– 800 grams of cauliflower
– 400 grams of canned chickpeas
– 2 sweet pointed peppers
– 1 red onion
– 10 grams of fresh flat-leaf parsley
– 1 tablespoon red wine vinegar
– 3 tablespoons mild olive oil
– 2 cloves of garlic
– 150 grams Greek style yogurt 2%
– 1½ tablespoons ras el hanout
– 4 protein-rich flatbreads
Preparation method:
– Cut the cauliflower into ½ cm slices. thick. Rinse the chickpeas under cold running water and drain. Boil the cauliflower for 3 minutes, drain and let it drain in a colander.
– Cut the peppers and red onion into half rings and the parsley finely. Mix the pepper, onion and parsley with the vinegar and ⅓ of the oil.
– Grate the garlic. Mix the yoghurt with half the garlic and season with salt and pepper
– Mix the rest of the oil with the ras el hanout and the rest of the garlic. Place the cauliflower and chickpeas in a large mixing bowl and toss with the herb oil. Heat a large frying pan over high heat and fry the cauliflower-chicklaw mixture for 3-4 minutes until golden brown. Set the heat to medium-high and fry for another 8-10 minutes until al dente.
– Prepare the flatbreads according to the instructions on the packaging. Spread yoghurt sauce over it and top with the cauliflower shawarma and some pepper salad. Serve the rest of the salad on the side.