Roasted Chickpeas with Sumac and Red Onions
with cauliflower / naan / charred eggplant salad
Mussakhan is a rich and fragrant combination of juicy, roasted chicken and aromatic spices that's traditionally served on top of toasted flatbread. Our vegetarian version brings the same flavors to tender chickpeas and cauliflower. We've paired it with a salad of tender, smoky eggplant for a meal that's perfect for sharing.
Smarts: Sumac is a middle eastern spice with an earthy, tangy flavor. Find it at specialty grocers, spice retailers, or online.
Ingredients
- Cauliflower - 12 oz , florets
- Onions, medium and red - 1 , thinly sliced
- Garlic - 4 cloves , chopped
- Lemons - 1/2 , wedges
- Pine nuts - 2 Tbsp
- Parsley - 3 Tbsp , chopped
- Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
- Foil - for roasting
- Lemon juice - 1 Tbsp
- Oil, olive - 2 Tbsp , plus extra for serving
- Sumac - 1 Tbsp , plus extra for serving (look for this at specialty grocery stores or online)
- Salt - 1 tsp
- Cumin, ground - 1/2 tsp
- Allspice (opt) - 1/2 tsp
- Cinnamon - 1/4 tsp
- Black pepper - 1/4 tsp
- Naan - 2 (about 8 oz total; sub any flatbread)
- Eggplant - 1 lb , cut into 1" / 2.5 cm thick slices
- Tomatoes, cherry or grape - 1 cup , halved
- Parsley - 2 Tbsp , chopped
- Red pepper flakes (opt) - 1/4 tsp
- Cheese, feta - 2 oz , crumbled
- Oil, olive - 1 Tbsp
- Lemon juice - 1 1/2 Tbsp
Prep
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Cauliflower / Onions / Garlic / Lemons / Eggplant - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
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Toast pine nuts - Heat a small skillet over medium-low heat and add pine nuts. Toast pine nuts in the dry skillet until golden brown and fragrant, ~4-5 minutes (watch them carefully to prevent burning). Store in an airtight container. (Can be done up to 5 days ahead)
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Tomatoes / Parsley (for chickpeas and salad) - Prep as directed.
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Beans - Drain and rinse.
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Make
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Heat oven to 400F / 204C degrees. Line a rimmed sheet pan with foil.
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Spread cauliflower and onions onto the sheet pan and toss with garlic, lemon juice (portion for chickpeas), olive oil (portion for chickpeas), sumac, salt, cumin, allspice (if using), cinnamon, and black pepper. Place in the oven and roast until vegetables are nearly tender, 15-20 minutes.
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Remove sheet pan from the oven and add chickpeas. Toss everything together to combine. Return to the oven and continue roasting until vegetables are tender and golden brown in spots and everything is heated through, ~5 minutes more.
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While vegetables roast, heat a large nonstick skillet over medium-high heat. Spray cut sides of eggplant lightly with cooking spray or brush them with some cooking oil. Season both sides with some salt and pepper. Place eggplant slices in the heated skilled in a single layer (do this in batches if they won’t all fit comfortably at once). Cook eggplant until deeply browned on both sides and lightly charred in places, ~3-5 minutes per side. (They should be very tender all the way through, so if they get too dark but are still firm inside, reduce the heat slightly and cover with a lid for a minute or two. You can also add a tablespoon or two of water to the plan to help them steam slightly, if needed.) Transfer cooked eggplant to a cutting board and chop into bite-sized pieces.
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In a large serving or mixing bowl, combine eggplant, tomatoes, parsley (portion for salad), red pepper flakes (if using), and feta. Drizzle olive oil and lemon juice (portions for eggplant) over everything and toss gently to combine. Season to taste with some salt and pepper, if needed.
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When chickpeas and vegetables are finished cooking, transfer them to a serving bowl and cover to keep warm. Remove the foil from the sheet pan and discard. Spread naan onto the sheet pan in an even layer. Toast naan in the oven until golden and beginning to crisp up, 3-5 minutes.
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Lay naan on a serving platter in a single layer. Spread chickpeas and vegetables over the naan on the serving platter. Drizzle with some additional olive oil and sprinkle with some additional sumac. Scatter parsley (portion for chickpeas) and pine nuts over top.
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Serve chickpeas and vegetables on top of toasted naan with eggplant salad on the side and lemon wedges to squeeze over everything. Enjoy!
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