Paprika Chickpeas & Cauliflower with Yoghurt Sauce
This dish packs in the flavour. Serve as a side to slow-cooked lamb or as a light meal with a cooked grain such as rice, couscous or quinoa. The key here is a high heat to sizzle and caramelise the onions, cauliflower and chickpeas on the stovetop. Using a combination of olive oil and butter (or coconut oil) helps to retain the high heat without burning the butter or overheating the oil.
Ingredients
- 1 tbsp olive oil
- knob of butter (about 30g) (or coconut oil)
- 1 onion, thinly sliced
- 2 garlic cloves, chopped
- 2 tsp smoked paprika
- ½ tsp chilli flakes (optional)
- half a small cauliflower (about 400g), cut into small florets
- salt to season
- 1 ½ cups cooked chickpeas or 400g can, drained
- handful fresh herbs - coriander, parsley and/or dill
- lemon wedges to serve
Yoghurt Sauce
- 1 cup (250g) plain Greek yoghurt
- 1 tbsp olive oil
- 1 garlic clove, finely grated/chopped
- squeeze of lemon juice
- salt
Instructions
- Heat a frying pan over a moderate-high heat. Add the olive oil and butter and once melted add the onion and sauté for 5 minutes until beginning to colour.
- Add the garlic, paprika, chilli and cauliflower florets. Continue to sauté over the heat for 6-8 minutes until the cauliflower starts to soften. Adjust the heat as needed so everything is sizzling but not burning. Seasoning with pinches of salt with each new addition.
- Add the drained chickpeas and cook for another 5-6 minutes until the chickpeas are golden and the cauliflower is al-dente.
- Make the sauce. In a bowl combine the yoghurt, oil and garlic. Add lemon juice and salt to taste. Spoon the sauce onto a plate using the back of the spoon to swirl out to the edge.
- Spoon over the chickpeas and cauliflower. Sprinkle over the herbs and serve warm with lemon wedges on the side.
Notes
* Recipe from my Homegrown Kitchen 2024 Recipe Calendar - find more details about my annual recipe calendar here.