Roasted Cauliflower and Chickpeas in Ethiopian Spices
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
1 teaspoon Matafecha
3 tablespoons Niter Kibbeh
Sea salt to taste
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.
- Preheat oven to 400°F
- In a medium-sized bowl, toss the cauliflower and chickpeas with oil, adding in spices until the florets and chickpeas are thoroughly coated
- 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.
- Transfer the baking sheet to your preheated oven and roast for 30 minutes, or until crispy.
- Add salt to taste and enjoy!
Serves: 2-3 | Prep Time: 15 minutes | Cooking Time: 30 minutes
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