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GARLIC-ANCHOVY CHICKPEA WITH ROASTED CAULIFLOWER – A BALANCED, FLAVORFUL DISH

By Delicious Recipes!Posted on
GARLIC-ANCHOVY CHICKPEA WITH ROASTED CAULIFLOWER – A BALANCED, FLAVORFUL DISH

GARLIC-ANCHOVY CHICKPEA WITH ROASTED CAULIFLOWER – A BALANCED, FLAVORFUL DISH

This divine chickpea dish enhanced with garlic and anchovies pairs perfectly with roasted cauliflower for a nutritious, balanced meal. Served here alongside oven-roasted pork tenderloin, it makes a wholesome dinner full of rich flavors and textures.

🕒 Prep & Cook Time: 40 min

🍽️ Servings: 4
🔥 Calories: approx. 300 per serving

🥄 Ingredients

Garlic-Anchovy Chickpeas:

  • 500 g cooked chickpeas (homemade or canned), drained
  • 100 ml reserved cooking water from chickpeas
  • 5 anchovy fillets in oil, chopped
  • 4 garlic cloves, crushed
  • 1/2 tsp chili flakes
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

Roasted Cauliflower:

  • 1 medium cauliflower, broken into florets
  • 5 sprigs parsley, finely chopped
  • 1 sprig mint (about 8 large leaves), chopped
  • 1 tbsp olive oil
  • Salt

👩‍🍳 Instructions

1. Roast the Cauliflower

  • Preheat oven to 180°C (350°F).
  • Toss cauliflower florets with salt and olive oil. Spread evenly on a baking tray lined with parchment paper.
  • Roast for 30 minutes until tender but still slightly al dente.
  • If preferred softer, roast longer or steam beforehand but avoid over-softening.

2. Prepare Chickpeas

  • Heat olive oil in a wide skillet (25-30 cm diameter).
  • Add chili flakes and crushed garlic; sauté, stirring constantly, for 30 seconds.
  • Add chopped anchovies; cook 30 seconds until dissolved in oil.
  • Add drained chickpeas; season with salt and plenty of freshly ground black pepper.
  • Sauté over medium-high heat, stirring occasionally, until chickpeas are hot and well coated (~5 minutes).

3. Make Chickpea Puree

  • Scoop 5-6 heaping tablespoons of chickpeas into a blender.
  • Add 2 tbsp reserved cooking water and blend until smooth.
  • Season with salt; add more cooking water one tablespoon at a time to achieve a smooth, creamy consistency (about 2 extra tablespoons added).
  • Remove remaining chickpeas from skillet.

4. Sauté Cauliflower with Herbs

  • Add roasted cauliflower florets to the skillet with remaining flavored oil.
  • Sauté briefly over medium heat just until cauliflower absorbs the flavors (1-2 minutes).
  • Remove cauliflower and toss with chopped parsley and mint.

5. Plate and Serve

  • On a large platter, spread chickpea puree on one side.
  • Arrange sautéed cauliflower florets around the puree.
  • Spoon whole chickpeas on top without covering all the puree.
  • Drizzle puree with 1 tsp olive oil.
  • Serve warm immediately for best flavor.

💡 Tips

  • Fresh herbs brighten roasted cauliflower and add freshness.
  • Use anchovies sparingly to avoid overpowering; they add umami depth.
  • Reheated cauliflower may develop a stronger flavor; best enjoyed fresh.
  • Slice pork tenderloin after reheating to prevent oxidation.

🎉 Perfect For

  • Balanced dinners with protein and veggies
  • Flavorful vegetarian sides with a Mediterranean touch
  • Meals pairing well with roasted or grilled meats

📝 Final Thoughts

This garlic-anchovy chickpea and roasted cauliflower dish is a harmonious blend of savory, spicy, and fresh notes, offering both nutrition and gourmet flair. Quick to prepare and ideal for pairing with roasted pork or other mains.