Curry-Roasted Chickpeas and Cauliflower with Rice Pilaf and Avocado Raita
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Ingredients & Equipment
What we send
- 1 canchickpeas
- 6 ouncescauliflower florets
- 1/8 ouncecilantro
- 1/8 ouncemint
- 1serrano chile
- 1 teaspoongaram masala
- 2 tablespoonspistachios
- 2 tablespoonscurrants
- 1cinnamon stick
- 1/2 cupbasmati rice
- 2 ouncesbuttermilk
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot with lid
- baking sheet
- blender or food processor (optional)
- Tree Nuts
Preheat oven to 450°F. Drain and rinse chickpeas and pat dry with paper towel. Rinse all produce. Cut cauliflower into 1 inch–wide florets, if needed. Pick cilantro leaves and roughly chop stems, keeping separate. Pick mint leaves, discarding stems. Peel shallot, halve, and thinly slice. Halve serrano lengthwise; using a knife tip, discard seeds and stem, then mince.
Roast cauliflower and chickpeas
On a baking sheet, toss cauliflower and chickpeas with garam masala, 2 tablespoons olive oil, ½ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until cauliflower is beginning to brown and chickpeas are crispy, 18-22 minutes.
While cauliflower and chickpeas roast, place pistachios in a medium pot over medium-high heat. Toast, stirring, until golden and fragrant, about 3 minutes. Transfer pistachios to cutting board; roughly chop and set aside for serving. Return pot to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add currants, cinnamon stick, and shallot; cook, stirring, until shallot is softened and cinnamon is fragrant, 3-4 minutes.
Cook rice pilaf
Add rice to pot with shallot and cinnamon, still over medium-high heat. Cook, stirring frequently, until toasted and translucent, 2-3 minutes. Add 1 cup water and ¼ teaspoon salt; bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork; cover to keep warm until ready to serve.
Make avocado raita
While rice cooks, halve avocado and discard pit; carefully scoop out flesh, discarding skin, then cut into small dice. In a blender or food processor, combine 2 tablespoons buttermilk, cilantro stems, serrano (it's spicy, use half for less heat), avocado, ½ teaspoon salt, and black pepper as desired; pulse until smooth. Alternatively, in a medium bowl, mash avocado with a fork until mostly smooth, then add remaining ingredients and stir to combine.
Plate chickpeas and cauliflower
Divide avocado raita between shallow serving bowls. Remove and discard cinnamon stick from rice. Add rice pilaf to bowls and top with curry-roasted chickpeas and cauliflower. Garnish with cilantro leaves, mint, and toasted pistachios. Enjoy!