Zaatar Roasted Cauliflower and Chickpeas

Name: Zaatar Roasted Cauliflower and Chickpeas with Hummus and Arabic Bread
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Cauliflower; 240 Grams of Chickpeas; 1 Tsp of Salt; 15 Grams of Zaatar; 1 Tbsp of Vegetable oil; 20 Grams of Pine nuts; 1 Piece of Cucumber; 1 Piece of Arabic flatbread packet; 200 Grams of Hummus; 1 Piece of Pomegranate; 15 Grams of Fresh dill; 15 Grams of Fresh parsley

with Hummus and Arabic Bread

We love this Levant-inspired supper for its rich mixture of fresh, creamy and nutty textures.

121 Reviews

Cals 838 · Prot 26 · Carbs 113 · Fat 34

Vegan

30 min

Zaatar Roasted Cauliflower and Chickpeas with Hummus and Arabic Bread

We love this Levant-inspired supper for its rich mixture of fresh, creamy and nutty textures.

121 Reviews

Cals 838 · Prot 26 · Carbs 113 · Fat 34

Vegan

Ingredients

Cauliflower

400 Grams

Chickpeas

240 Grams

Salt

1 Tsp

Zaatar

15 Grams

Vegetable oil

1 Tbsp

Pine nuts 2*

20 Grams

Sides

Cucumber

1 Piece

Arabic flatbread packet 10*11*

1 Piece

Hummus 3*

200 Grams

Salad

Pomegranate

1 Piece

Fresh dill

15 Grams

Fresh parsley

15 Grams

Allergens

*2 Tree Nuts, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2708 / 838
Fats (g)	34.3
of which saturated (g)	2.3
Carbohydrates (g)	113
of which sugars (g)	21.7
Fibers (g)	21.9
Proteins (g)	25.7
Salt (g)	2.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep roast

Preheat the oven to 180°C/160°C fan. Chop the cauliflower into small florets. Drain, rinse and dry the chickpeas.

2 Roast

Add the cauliflower and chickpeas to a baking tray with a pinch of salt, the zaatar and a generous drizzle of oil. Toss until coated. Bake for 30 min.

Tip! Roast the cauliflower low and slow to bring out its natural sweetness.

3 Prep

Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Roughly chop the dill and parsley. Wash and chop the cucumber into crudites.

4 Warm pittas

After 30 min, make room on the baking tray and add the Arabic flatbreads to one side. Sprinkle the pine nuts over the cauliflower and roast for 5 min further.