Chickpea Cacciatore with Cauliﬂower Steaks Recipe
FOR THE CACCIATORE CHICKPEAS:
1 tablespoon (15 ml) olive oil
½ of a medium onion, cut into ½-inch (1.3 cm) slices
½ of a bell pepper (any colour), cut into ½-inch (1.3 cm) slices
4 ounces (113 g) cremini mushrooms, cut into quarters
4 cloves garlic
1 teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon dried rosemary
1½ cups (246 g) cooked chickpeas (See Recipe Note.)
1 can (14.5 ounces, or 411 g) diced tomatoes, undrained
1 teaspoon fine sea salt
½ teaspoon ground black pepper
2 tablespoons (8 g) minced fresh parsley
Minced fresh basil, for garnish
FOR THE CAULIFLOWER STEAKS:
1 large head of cauliflower
1 tablespoon (15 ml) olive oil
Salt and pepper
1To make the chickpeas: Preheat the oven to 400°F (200°C, or gas mark 6). In a 9 x 13 inch (23 x 33 cm) glass baking dish, combine the oil, onion, bell pepper, mushrooms, garlic, thyme, basil, and rosemary. Roast in the oven for 30 minutes until the peppers and onions are slightly brown on the edges.
2Remove the garlic and mince. Add the garlic back to the mixture and stir in the chickpeas, diced tomatoes, salt, and pepper. Bake for 15 minutes. Stir in the parsley.
3To make the cauliﬂower steaks: Cut the cauliflower as evenly as possible into four (1 inch, or 2.5 cm) slices, from the crown to the stem. Reserve the remaining florets for another purpose.
4Line a large baking sheet with foil. Heat the oil in a large skillet over medium to medium-high heat. Cook the cauliflower steaks (in batches) for 4 to 6 minutes until browned. Gently turn the cauliflower over and cook the second side for 3 to 5 minutes until browned.
5Transfer to the foil-lined sheet. Repeat with the remaining cauliflower. Put in the oven and roast for 8 minutes or to the desired tenderness. Divide the chickpea mixture evenly over the cauliflower steaks and garnish with basil.
6Recipe Notes: We use canned chickpeas as much as the next bean-loving fiends, but in this case, homemade are the way to go. With such simple ingredients, it really makes a difference. Cook a big batch of beans and freeze them in portions so you can make easy dishes like this in a flash.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.