Spicy Roast Chickpeas with Coriander Cauliflower Mash

We had such an amazing holiday in Sri Lanka, really relaxing and beautiful. The food was delicious and it’s inspired me to create lot’s more coconut dishes. So the first thing I did when I got back home was start cooking (that’s what happens when I don’t get to cook for two weeks!)

Im writing this recipe up really quickly as I love it so much and want to get it up asap – in fact this might be my new favourite way to eat cauliflower and that’s really saying something!

This recipe is really easy and super tasty, the spicy roast chickpeas literally just need coating in some spices and popping in the oven for 20-25 minutes until they are delicious and crispy. The cauliflower mash is amazing and to be honest I’m not really a mash fan but the combination of cauliflower, coriander and creamy coconut milk is so good!

I’ve adapted my usual buckwheat pancakes to make the coconut flatbreads by adding some yummy organic desiccated. I’m trying  to recreate the taste of the delicious coconut roti’s in Sri Lanka and it’s worked really well. Definitely a keeper!

I hope you like this as much as I do, I would love to hear what you think!

Roast chickpeas and cauliflower mash

I used The Coconut Merchants lovely organic desiccated coconut and coconut oil – If you fancy trying any of their delicious products, they have kindly set up a special discount code so that you can get £5 off. Simply head over to their website and use this code: cm4nikiwebster

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Info

 

  2 servings
  10 minutes preparation time
  30 minutes cook time

Ingredients

  • Spicy roast chickpeas;
  • 1 can organic chickpeas
  • 1 tbsp olive oil
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground coriander
  • 1/2 turmeric
  • Sea salt
  • Back pepper
  • Cauliflower Mash:
  • 1/2 large cauliflower
  • Sea salt
  • Black pepper
  • 1 tbsp vegan veg stock
  • Big handful coriander
  • 2 tbsp coconut milk
  • Squeeze lemon juice
  • Coconut Buckwheat flatbread;
  • 1 tbsp. organic coconut oil – I used coconut merchant
  • 1 cup buckwheat flour
  • 1/3 organic dissected coconut – I used coconut merchant
  • 1 cup water
  • Sea salt
  • Black pepper

Directions

  1. Add the chickpeas, spices and olive oil to a baking tray and stir to coat the chickpeas. Pop in the oven on a medium heat for 20-25 minutes until the chickpeas are slightly crispy. Remove from the oven and set aside.
  2. To make the cauliflower mash add the cauliflower to a large saucepan and cover with boiling after. Add the salt pepper and veg stock to the pan. Simmer to 10-15 minutes until the cauliflower is tender. Drain and return to the pan. Blitz with a hand blender until the cauliflower is mashed then add in the coriander and blitz again. Add the coconut milk and lemon juice to the pan and stir.
  3. To make the buckwheat coconut flatbreads add all the ingredients to a bowl and mix to combine. Add the coconut oil to a small frying pan and then add half the mix. Allow to cook for a couple of minutes until the pancake bubbles and it comes away easily to flip. Flip and cook on the other side for a minute or so. Repeat with the rest of the mix.
  4. Top the mash with the chickpeas to serve and scoop with the coconut flatbread.

3 Comments

  1. […] roasted little squashes are great on their own, would be delicious with a big salad or my cauliflower mash for a really comforting and warming […]

  2. stefan on October 3, 2018 at 11:09 pm

    What does cover with boiling after mean?

    • Niki on October 8, 2018 at 10:10 pm

      Hi Stefan
      Sorry typo – should be water.
      X

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