ROASTED CAULIFLOWER AND CHICKPEAS IN ETHIOPIAN SPICES

INGREDIENTS

1 head of cauliflower

1 can of chickpeas

3-4 tablespoons Olive Oil

2 tablespoons Berbere

1 tablespoon Ird

1 tablespoon Afrenje

2 teaspoons Senafitch (Ethiopian Mustard Seed), or brown mustard seed

1 teaspoon Mekelesha

3 tablespoons Niter Kibbeh

Sea salt to taste

PREPARATION

Rinse and drain the chickpeas thoroughly. Use a paper or dish towel to pat them dry. Too much remaining liquid will stop the chickpeas from getting crispy. Cut the head of cauliflower into bite-sized florets.

STEPS

1. Preheat oven to 400°F
2. In a medium-sized bowl, toss the cauliflower and chickpeas with oil, adding in spices until the florets and chickpeas are thoroughly coated 
3. Spread the contents of the bowl evenly onto a baking sheet, and place small scoops of Niter Kibbeh on top of the cauliflower and chickpeas until you have used all of the 3 tablespoons. 
4. Transfer the baking sheet to your preheated oven and roast for 30 minutes, or until crispy. 
5. Add salt to taste and enjoy!

Serves: 2-3 | Prep Time: 15 minutes | Cooking Time: 30 minutes

WRITTEN BY JOHANNA LARAWAY