Roasted Moroccan Cauliflower, Carrots and Chickpeas with Quinoa
1 hr, 30 mins
1 hr, 45 mins
Ingredients for the meal: • ¾ cup Anthony’s Goods Dried Chickpeas, soaked for 24 hours in plenty of water • ½ tsp baking soda • 1 cup Anthony’s Goods White Quinoa • 2 cups water • 2 heads cauliflower, chopped into florets • 16 oz bag of carrots, chopped • 8 tbsp Ras El Hanout seasoning, or more to taste • 2 large cloves garlic, minced • ¼ cup olive oil • Hummus, for serving Ingredients for the Ras El Hanout Seasoning: • 2 tsp ground nutmeg • 2 tsp ground coriander • 2 tsp Anthony's Ground Cumin • 2 tsp Anthony’s Ground Ginger Root • 2 tsp Anthony's Turmeric Root • 2 tsp salt • 2 tsp Anthony’s Cassia Cinnamon • 1 1⁄2 tsp Anthony’s Natural Cane Sugar • 1 1⁄2 tsp paprika • 1 1⁄2 tsp ground black pepper • 1 tsp cayenne pepper • 1 tsp cardamom powder • 1 tsp ground allspice • 1⁄2 tsp Anthony’s Goods cloves (ground)
A looong list of spices goes into this mouth-watering roasted vegetable meal, made with cauliflower, carrots, chickpeas and quinoa. Hummus adds a perfectly creamy touch that brings it all together. 1. To prepare the chickpeas: Soak the chickpeas for 24 hours and drain them before adding them to a medium pot with plenty of water and the baking soda. Bring to a boil then reduce to a simmer and cook until the chickpeas are tender (about 30-35 mins). Drain the water and let the chickpeas cool completely. 2. To make the quinoa: Add the quinoa and water to a medium pot. Bring it to a boil and reduce to a simmer. Cook until all of the water has been absorbed and the quinoa is soft and fluffy. 3. Line two baking sheets with parchment paper and preheat the oven to 425F. 4. Add the chopped cauliflower, carrots and chickpeas to the baking sheets. Toss with the olive oil, minced garlic and Ras El Hanout seasoning. 5. Roast for 35-40 minutes until fork tender. 6. Serve the roasted vegetables over the quinoa with a dollop of hummus.