CHICKPEA CACCIATORE WITH CAULIFLOWER STEAKS
8 TO 10 SERVINGS
FOR THE CACCIATORE CHICKPEAS:
1 tbsp (15 ml) olive oil
1⁄2 of a medium onion, cut into 1⁄2- inch (1.3 cm) slices
1⁄2 of a bell pepper (any colour), cut into 1⁄2-inch (1.3 cm) slices
4 ounces (113 g) cremini mushrooms, cut into quarters
4 cloves garlic
1 tsp dried thyme
1 tsp dried basil
1⁄2 tsp dried rosemary
1 1⁄2 cups (246 g) (8.7oz) cooked chickpeas (See Recipe Note.)
1 can (14.5 ounces, or 411 g) diced tomatoes, undrained
1 tsp fine sea salt
1⁄2 tsp ground black pepper
2 tbsp (8 g) (0.28oz) minced fresh parsley
Minced fresh basil, for garnis
NUTRITIONAL VALUES
Calories: 424kcal
Fat: 9.5g (1.1g S.Fat)
Carbs: 66.8g
Protein: 21.4g
Sugar: 12.5g
Sodium: 489mg
METHOD
To make the chickpeas:
Preheat the oven to 400°F (200°C, or gas mark 6). In a 9 x 13 inch (23 x 33 cm) glass baking dish, combine the oil, onion, bell pepper, mushrooms, garlic, thyme, basil, and rosemary in a large mixing bowl. Bake for 30 minutes, or until the peppers and onions are slightly browned on the edges. Remove the garlic cloves and mince them. Return the garlic to the mixture, followed by the chickpeas, diced tomatoes, salt, and pepper. 15 minutes in the oven Add the parsley and mix well.
To make the cauliflower steaks: From the crown to the stem, cut the cauliflower into four (1 inch, or 2.5 cm) slices as evenly as possible. Use the remaining florets for something else.
Using foil, line a large baking sheet. In a large skillet, heat the oil over medium to medium-high heat. Cook (in batches) the cauliflower steaks for 4 to 6 minutes, or until browned. Turn the cauliflower over gently and cook for 3 to 5 minutes, or until browned on the second side. Transfer to a foil-lined baking sheet. Repeat with the rest of the cauliflower. Place in the oven for 8 minutes, or until the meat is tender. Distribute the chickpea mixture evenly over the cauliflower steaks and top with basil.
To make the cauliflower steaks: From the crown to the stem, cut the cauliflower into four (1 inch, or 2.5 cm) slices as evenly as possible. Use the remaining florets for something else.
Using foil, line a large baking sheet. In a large skillet, heat the oil over medium to medium-high heat. Cook (in batches) the cauliflower steaks for 4 to 6 minutes, or until browned. Turn the cauliflower over gently and cook for 3 to 5 minutes, or until browned on the second side. Transfer to a foil-lined baking sheet. Repeat with the rest of the cauliflower. Place in the oven for 8 minutes, or until the meat is tender. Distribute the chickpea mixture evenly over the cauliflower steaks and top with basil.
RECIPE NOTES
We enjoy canned chickpeas just as much as the next bean- loving fiend, but homemade are the way to go in this case. It's amazing what a difference a few simple ingredients can make. Cook a large batch of beans and freeze them in portions to make quick dishes like this.
