Roasted Cauliflower with Cumin Chickpeas and Garlic Yogurt

Crispy roasted cauliflower with spiced cumin chickpeas, served with a creamy garlic yogurt dip and fresh parsley. A quick, filling dish for one person.

By yumbelo · 1 servings · 28 minutes

Ingredients

• 300 g Cauliflower
• 150 g Chickpeas (drained)
• 1 tbsp Olive oil
• 1 tsp Ground cumin
• 0.5 tsp Sweet paprika powder
• 1 pinch Salt
• 1 pinch Pepper
• 100 g Plain yogurt
• 1 pc Garlic
• 1 tsp Lemon juice
• 1 tbsp Parsley, chopped

Method

1. Preheat the oven to 220 °C top and bottom heat and line a baking tray with baking paper.
2. Divide the cauliflower into small florets, rinse and pat very dry.
3. Drain the chickpeas and pat them dry as well.
4. Toss the cauliflower and chickpeas with olive oil, cumin, paprika powder, salt and pepper and spread them out on the tray.
5. Roast for about 20 minutes, until the cauliflower has golden-brown spots and the chickpeas are crispy; turn once halfway through.
6. Stir the yogurt with the finely grated garlic, lemon juice and a small pinch of salt.
7. Chop the parsley and serve the roasted vegetables with the yogurt dip and parsley.