CAULIFLOWER WITH SPICY CHICKPEAS, GREEN BEANS AND TOASTED ALMONDS

Cauliflower With Spicy Chickpeas 2

I suspect that the best way to understand if a person really likes vegetables is to serve her/him cauliflower, preferably boiled, if they eat that, they are true vegetable lovers. I think I can safely say that cauliflower is one of the most hated vegetables in the Western world (I don’t dare to pronounce myself on the Eastern part as they have so many vegetables that we don’t have) I know I am a vegetable lover because I love cauliflower in every form and in any way you can cook it. I even think I love it the best steamed and with a little salt and olive oil, simple and pure. The truth is that I can’t stop eating it once I start. This just shows how differently we perceive taste and flavours and even smells because I am not even disturbed by how it smells; what is heaven for one person can be hell for another!
Today I offering you steamed cauliflower and green beans, simple flavours that I have spiced up with chili chickpeas and then I added toasted almonds to get some interesting textures too.

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CAULIFLOWER WITH SPICY CHICKPEAS, GREEN BEANS AND TOASTED ALMONDS
3-4 servings

1 head cauliflower divided into florets
200 g/7 oz green beans, I used runner beans but you can use any type, cut into pieces
200 g/7 oz chickpeas, cooked
3-4 tblsp sliced and toasted almonds
2-3 tblsp parsley, finely chopped
ground chili pepper
lemon juice
salt
extra-virgin olive oil

– Put the chickpeas on a plate and sprinkle some salt and chili pepper over them and then drizzle a little olive oil over. Shake the plate so that the chickpeas are covered with chili and oil.
– Either bake the chickpeas in the oven (175°C/350°F) for 15-20 minutes or fry them in a pan until they are a bit crispy.
– Steam the vegetables and put them in a bowl. Add the chickpeas.
– Mix a little lemon juice, salt, parsley and olive oil and add it to the vegetables, stir and serve either tepid or cold.

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