Happy Carnival Saturday (or Pust as we call it in Slovenia, or Mardi Gras if you like)! I’m sitting on our couch, munching on baked chocolate donuts and drinking tea. Still dressed as a clown and with bright red lipstick on my cheeks. Baby David is sleeping upstairs and Matej is emptying the last of the boxes. Life is good. Also it doesn’t hurt we have some leftover Moroccan Chickpeas Stuffed Sweet Potatoes waiting in the kitchen. No cooking for me today!
We are LOVING crispy baked cauliflower lately. Yes, that much! Ok maybe not David, but Matej and I can eat a whole cauliflower head in one sitting. This is how I came across the idea of moroccan flavoured chickpeas and crispy baked cauliflower. But really didn’t want to pair it with rice again, so we baked some sweet potatoes (and some potatoes as well) and stuffed them. We ended up with a lovely cold weather ready dinner, easy to make and perfect for reheating. It’s spicy (you can make it hot, but we don’t because of David) and full of flavours. A crispy pan fried cauliflower adds a nice contrast to the creamy saucy potatoes with chickpeas.
This dish is very versatile and easy to adapt to your liking. You can pair the chickpeas with rice or flat bread, and eat cauliflower as a salad topping. If you’re a fan of meal prep (like I am lately!), you could make a double batch of chickpeas over the weekend and have them in different dishes during the week. It goes the same for cauliflower – adding other vegetables to the mix and baking instead of frying, and you have a side dish ready.
- 4 medium size sweet potatoes
- 2 onions
- 2 cloves of garlic
- 1 tbsp olive oil
- 1 can cooked chickpeas (400 g)
- ½ tsp turmeric
- ½ tsp ginger
- ½ tsp cumin
- ½ tsp smoked paprika
- a pinch (or more) harissa
- 1 cup (250 ml) tomato puree (passata)
- 20 black olives (optional)
- 300 g cauliflower florets
- ½ tsp salt
- ¼ tsp turmeric
- 1 tbsp sesame oil
- Wash the potatoes, pierce them with a fork a few times and bake in the preheated oven to 200°C for 30 - 40 minutes (depends on the size).
- Meanwhile slice the onion and mince the garlic cloves. Heat olive oil in a medium size pot and sauté the onion for a few minutes. Add garlic, chickpeas and all spices and seasoning. Pour in the tomato sauce, add black olives (optional) and bring to boil while stirring occasionally.
- Cook on low heat for 25 minutes. Add more salt if needed.
- Season the cauliflower florets with salt and turmeric.
- Heat a large pan and pour in the sesame oil. Add cauliflower immediately and stir fry for a few minutes (time depending on how cooked you like your cauliflower).
- Cut potatoes lengthwise to create a pocket. Use a spoon to mash the potatoes and make more space for sauce. Add the sauce and cauliflower.
Yours truly, A.