Curried Chickpea and Roasted Cauliflower with Coucous or Quinoa

By Rachel Dickens on

Serves 4 on its own, or 6 when served with grains

Prep Time: 50 minutes + soaking time

Total Time To Finish: 60 minutes


  • 1 cup dried chickpeas (makes about 500g cooked chick peas)
  • 500g cauliflower (1 small head or 1/2 large head)
  • 1 yellow onion, diced
  • 2 tbsp. extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1.5 tbsp. curry powder
  • 1/2 tsp. Cumin
  • 1/2 tsp. ground coriander
  • sea salt
  • ground pepper
  • 1 cup couscous or 1.5 cups quinoa
  • juice from 1/2 lemon, plus more for garnish
  • 1/2 cup organic raisins or sultanas
  • 1/2 cup shelled pistachios
  • 1/2 cup chopped parsley


  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 Celsius or 400 degrees Fahrenheit. Line a baking tray with parchment paper.
  3. Prepare the cauliflower by breaking 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 baking tray and bake in 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 below for details on how to prepare couscous and quinoa.
  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 pistachios, 1/2 lemon juiced, raisins or sultanas and parsley. Season. Serve with your favourite grain. Serve with extra wedges of lemon.


Couscous is super easy to make. Poor dry couscous into a bowl and cover with boiling water. You want the boiling water to just cover it, about 2 cm over. Cover bowl with a plate and leave for about 3 minutes. Remove plate and fluff with a fork, its now ready!


Quinoa is a bit more troublesome but worth the effort. Make sure you rinse the quinoa really well to remove all the bitter saponins. I rinse mine under running water in a sieve for about 2 minutes. Place quinoa in a saucepan and add water. For 1.5 cups of quinoa you need 2 3/4 – 3 cups of water. Bring to a boil then turn down the heat to low and cook covered for 15 minutes. Remove from heat and let it sit covered for 5 minutes. Now fluff with a fork.

You can visit Rachel's website here.