Inspiration for cooking may came when you least expect it. And in the most mysterious ways. You can eat something and get inspired. Watch a film and have your mind going back to that food that couple had at that scene. Memories often come into play, nostalgia about past meals. Books and magazines, obviously. A weekly walk around the market. And then, there are leftover ingredients. What do you do with some cooked chickpeas that are left? How can you use a bit of flavoured walnut oil that was left in your cupboard after the holidays?
When it comes to cooking inspiration, this game is the one I enjoy the most. So this week’s inspiration for our recipe is exactly that: leftover ingredients. Remember our Christmas brussels sprouts recipe? How about our spiced chickpeas? From testing these recipes, I’ve had some boiled chickpeas left, which I froze. And a bit of walnut oil in the cupboard. In the spirit of no waste, and because it’s good to start the new year with cupboards and freezer nicely sorted, here’s our take on leftover ingredients!
The flavour combinations may be similar to our Brussels sprouts dish, but the nuttiness of the cauliflower and the crispy chickpeas will surprise you in this pairing!
Preheat the oven at 180C. Place your cauliflower in the middle of a baking tray. Keep the leaves and small stalks, we will cook these too in a bit! Rub 2 tablespoons of walnut oil all around it. Sprinkle half of the oregano and rosemary and season with salt and pepper. Place it in the oven and roast for 15-20min. Remove from the oven and scatter around it the cauliflower leaves, garlic and chickpeas. Drizzle the rest of the walnut oil, oregano, rosemary, and season with salt and pepper. Add a splash of walnut oil to your cauliflower. Return in the oven and bake for another 15-20min, until chickpeas are crispy and cauliflower is cooked but firm.
If you prefer a more raw-in-the-middle cauliflower, then you can put all ingredients together in a baking tray, in the oven at 180C for 20min.