Koshari with masala spiced chickpeas and turmeric roasted cauliflower

A warming dish, perfect for sharing with friends. Serves 6.

Ingredients

Rice – can be white, brown, mixed or easy-cook – allow 75g uncooked per person

Brown lentils – allow 75g uncooked per person

For the cauliflower:

• 1 medium cauliflower
• 6 tbsp rapeseed oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp tumeric
• salt, to taste

For the chickpeas:

• 1 can chickpeas, drained, rinsed and blotted
• 2 tbsp rapeseed oil
• 2 tsp garam masala
• salt to taste

For the fried onion:

• 2 large onions
• Rapeseed oil for frying.

For the tomato sauce:

• 10 cherry tomatoes
• 3 tbsp tomato puree
• 2 tbsp red wine vinegar
• 100ml water
• 1 large onion
• rapeseed oil for frying
• 2-3 red chillis
• 3-4 cloves garlic

Method

Preheat the oven to 200C/400F/Gas Mark 6. 

Cook the rice and lentils according to packet instructions. Mix together when cooked and transfer to an oven-proof dish with a lid – reheat in oven when required.

Cauliflower:

Trim the cauliflower into regular sized pieces. Mix the remaining ingredients together in a large mixing bowl. Tip the cauliflower pieces into the bowl and mix well. Transfer to a roasting tray and roast for 20-30 minutes (depending on how soft you like your cauliflower and how big the pieces are).

Chickpeas:

Mix the chickpeas with the oil, spices and salt, transfer to a baking tray and bake for 20 minutes, turning regularly. 

Onions:

Slice the two onions as finely as you can and fry in the oil until browned.

Sauce:

Peel and roughly chop the onion. Place in a large frying pan with a little oil. Peel and roughly chop the garlic, add to the pan. Trim and finely chop the chillis and add to the pan. Cook gently for a few minutes until onion begins to soften. 

Quarter the tomatoes, add to the pan and cook for a few more minutes, stirring frequently, until tomatoes begin to soften. Stir in the tomato paste, vinegar and water. Simmer for 10 minutes, stirring frequently. 

To assemble the dish:

Place a portion of the rice and lentil mixture on each plate, top with tomato sauce and onions. Add a portion of the masala spiced chickpeas and the turmeric-roasted cauliflower. 

Recipe development: Jane Hughes. Food photographer: Sue Hiscoe. Copyright: The Vegan Society 2017