Ingredients:

  • 1 teaspoon coriander seeds, whole
  • 400g chickpeas (can, drained and rinsed well)
  • 200g broccoli, in small florets (and/or halved)
  • 200g cauliflower, cut into small florets (and/or halved)
  • 3 tablespoons olive oil
  • 1 clove of garlic, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • A little cayenne pepper
  • Salt, coarse ground pepper
  • 120g California walnuts
  • For the yogurt sauce:
  • 250g low-fat yogurt
  • 1/2 clove of garlic, finely chopped
  • 1 teaspoon freshly grated zest of an organic lemon
  • 1/2 teaspoon ground cumin
  • 1 pinch ground cinnamon

Preparation:

  1. Heat the oven to 200 °C (180 °C fan). Line a baking tray with baking paper. Briefly dry roast the coriander in a hot pan, leave to cool and crush roughly. Mix the chickpeas, broccoli, and cauliflower in a bowl. Mix thoroughly with the oil, garlic, and spices and season with salt and pepper.
  2. Spread the vegetables on the tray and bake in the middle of the oven for about 15-20 minutes, stirring occasionally. Then sprinkle over the walnuts and bake for a further 5 minutes.
  3. Mix the yogurt with the garlic, lemon zest, and spices. Season to taste with salt and pepper. Sprinkle the oven-roasted vegetables with crushed coriander and serve with the yoghurt sauce.