Chickpeas with Garlic and Anchovy with Roasted Cauliflower
Side Dishes Fish and Seafood Vegetables Vegetable Dishes Gluten-Free Recipes
Oh, these chickpeas are divine... I added cauliflower to have a balanced side dish both in calories and nutrition. I served it with a slice of roasted pork tenderloin (prepared without potatoes).
Ingredients
Chickpeas with Garlic and Anchovy
500g cooked chickpeas (can be home-cooked or canned)
100ml chickpea cooking water
5 anchovy fillets in oil
4 garlic cloves
1/2 teaspoon chili flakes
2 tablespoons olive oil
salt, black pepper
Roasted Cauliflower
1 medium cauliflower
5 sprigs parsley
1 sprig mint (about 8 large leaves)
1 tablespoon oil
salt
Servings: 4
Calories: 300 cal / serving
How to prepare chickpeas with garlic and anchovy with roasted cauliflower
- Break the cauliflower into florets and sprinkle with salt, then toss with oil. Spread in a baking tray (lined with parchment paper). Roast at 180°C (350°F) for 30 minutes. After this time, the cauliflower will be cooked but slightly al dente. Check it and if you like it more cooked, you can leave it longer.
* you can also use steamed cauliflower, but likewise, don't let it become too soft. - In a large frying pan (25-30cm diameter), heat the oil and add the chili and crushed garlic. Sauté while stirring frequently for 30 seconds.
- Add the chopped anchovy fillets and sauté for another 30 seconds until they dissolve in the oil.
- Add the drained chickpeas, sprinkle with salt and grind plenty of black pepper. Sauté everything over medium-high heat, stirring occasionally, until the chickpeas are hot and have absorbed the flavors (about 5 minutes).
- Remove 5-6 heaping tablespoons of chickpeas to a food processor/blender. Add 2 tablespoons of the chickpea cooking water and blend. Taste for salt and continue blending, adding one tablespoon of water at a time until you have a smooth puree consistency (I added 2 more tablespoons of water).
- Remove the remaining chickpeas from the pan as well.
- In the flavored oil remaining in the pan (there isn't much, but we want to absorb it all), add the cauliflower florets when they're ready from the oven. Sauté briefly over medium heat, just until the cauliflower absorbs what's left in the pan (1-2 minutes).
- Remove the cauliflower from the pan and mix with the finely chopped herbs.
- On a wide platter, spread the chickpea puree on one side. Arrange the cauliflower around it. Scatter the whole chickpeas on top, being careful not to completely cover the chickpea puree. Drizzle the puree with 1 teaspoon of olive oil.
Serve warm. It's best right when it's ready. Reheated the next day, the cauliflower, although not soft, has a heavier smell and taste (that typical sautéed cabbage flavor) and the tenderloin oxidized on me, I should have sliced it after reheating.
Packed for lunch, the next day
