Roasted Cauliflower & Chard with Chickpeas & Dukka
Ingredients:
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For vegetables:
- 3/4 lb. cauliflower, cored and cut into florets
- 1 x large sweet onion, cut into 1" pieces
- 2 x garlic cloves, minced
- 5 Tbsp. olive oil, divided
- 3/4 tsp. Kosher salt
- 1/2 lb. Swiss chard, stems and ribs sliced, leaves chopped
- 1 x 15oz can garbanzo beans, drained and rinsed
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For Dukka:
- 1 1/2 Tbsp. coriander seeds
- 1 1/2 tsp. cumin seeds
- 1/2 tsp. Kosher salt
- 1/2 tsp. coarse ground pepper
- 1/4 tsp. Mediterranean thyme
- 1/4 cup toasted sesame seeds*
Notes:
*You can also use hazelnuts or sunflower seeds in place of the toasted sesame seeds.
Directions:
For Dukka, toast coriander seed and cumin seed in a small frying pan over medium heat, stirring occasionally, until aromatic (about 1 minute). Let cool. Whirl spices and remaining Dukka ingredients in a food processor until coarsely chopped.
For rest of dish, preheat oven to 425 degrees. In a roasting pan, toss first three ingredients with 3 tbsp. olive oil. Roast, stirring occasionally, until light golden brown (about 20 minutes). Add chard stems, toss to coat, and roast until tender (about 7 minutes). Stir in chard leaves, chickpeas, Dukka, and remaining 2 tbsp. olive oil. Roast until chard is wilted (about 8 minutes). Stir, season to taste with more Dukka and salt.