Oven-Baked Moroccan Cauliflower with Chickpeas with homemade cooked chickpeas

👨‍🍳 Method

For the homemade cooked chickpeas ✓ Homemade · or skip – back to store-bought

1. 1
   Soak the chickpeas overnight in plenty of cold water.

   Bowl

   💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2. 2
   Drain, cover with plenty of unsalted water and cook 1.5–2 hours, skimming off the foam and skins from time to time, until the chickpeas are very soft and crush easily between your fingers.

   ColanderStovePot

   💡Fully cooked chickpeas crush between your fingers with no resistance at all. Chickpeas that stay a little firm make a grainy spread, and no amount of tahini will fix it.
3. 3
   Drain, reserving a cup of the cooking liquid.

   Colander

For the Roasted Vegetables

1. 4
   Preheat the oven to 220°C (430°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   In a bowl, toss the vegetables and chickpeas with the olive oil, garlic, paprika, cumin, cayenne pepper, turmeric, cinnamon, salt and black pepper.

   Bowl
3. 6
   Spread on a baking sheet lined with parchment paper in a single layer, without crowding.

   Baking pan
4. 7
   Roast the vegetables and chickpeas in a hot oven (220°C / 430°F) 25–30 minutes, turning once, until the cauliflower is golden and crisp.

   OvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.
5. 8
   Drizzle the lemon juice on top, sprinkle the parsley and serve immediately.