Spiced Cauliflower and Chickpea Bake

Preheat your oven to 180ºc / 350ºf

In a roasting dish or large tray:

• 1 whole cauliflower, chopped or broken into florets
• 1 courgette, chopped large
• 1 parsnip, sliced thinly
• edit: forgot to mention the 1x sliced red onion

Mix together:

• 1/4 cup EVOO
• 2 tsp cumin seed
• 2 tsp fennel seed
• 1 heaped tsp smoked paprika
• 2 heaped tsp aleppo pepper
• 4 tsp garlic paste (or 2-3 cloves, finely chopped)
• a dash each of salt and black or white pepper

Add the mixture to the tray of veggies and stir well to coat everything nicely.

Roast for 20 minutes if you like some crunch to your veggies, or up to 35 minutes for them softer

Remove from the oven and stir in:

• A drained and rinsed 400g can of chickpeas (probs about 240g, then)

Top with:

• 65g pine nuts (pignolias)

Bake for another 10-15 minutes.

Final dressing:

• 2-3 tbsp greek yogurt or dairy free equivalent
• juice of half a lemon
• 1 tsp wholegrain mustard
• 10-20g each of fresh parsley and mint
• 40g pomegranate arils
• a splash of EVOO if needed to loosen up for stirring together

(2-3 servings as a main)