Curried Chickpea Cauliflower Bowl

1 cup dry chickpeas (about 500g when cooked)

500 g cauliflower (1 small head or 1/2 large head)

1 medium yellow onion diced

2 tbsp olive oil extra virgin

2 cloves garlic minced

1.5 tbsp curry powder

1/2 tsp cumin ground

1/2 tsp. coriander ground

sea salt

pepper ground

1 ½ cup Quinoa or brown rice 

1/2 lemon juiced, plus more for garnish

1/2 cup parsley chopped


  1. Soak the chickpeas overnight. Drain the water, add to a saucepan and cover with fresh water. Cook for about 40 minutes. Drain and set aside.
  2. Preheat oven to 200 degrees. Line a baking tray with parchment paper.
  3. Prepare the cauliflower by cutting up the head into 3 inch pieces. Put in a bowl and drizzle with 1 tbsp. of olive oil. Toss with 1/2 tbsp. curry powder and 1/4 tsp. each of cumin and coriander powder. Add a pinch of salt. Put cauliflower mixture on a baking tray and bake in the oven for 40 minutes.
  4. While cauliflower is baking, heat the other 1 tbsp. olive oil in fry pan on med-high heat. Add onions and fry for 5-7 minutes or until translucent. Add garlic and the rest of the spices and heat for 30 seconds until the spices are aromatic, stirring regularly. Now add the chickpeas and toss to coat. Cook on stove top for about 3 minutes then set aside.
  5. Now prepare your grain. See packet instructions to prepare quinoa or brown rice. 
  6. To check if the cauliflower is done it should be nice and tender. Place in a bowl and add the chickpea onion mixture. Give them a good toss. Add 1/2 lemon juiced, and parsley. Season. Serve with your favourite grain. Serve with extra wedges of lemon.

Adapted from:



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