Balance is so blessed to have a residential location in sunny southern California. We receive weekly deliveries from local farms of seasonal fruits and veggies. Late in this winter season we have been enjoying an abundance of Romanesco from Suzie’s Farm in Holtville, CA. Romanesco is a scrumptious vegetable. It is similar to cauliflower with a slightly nutty taste. It is strikingly chartreuse in color and covered in perfectly fractal spirals. Romanesco is chock full of health benefits. It is filled with natural fiber aiding in gut health and offering a very satiating snack. Vitamins A, C, K and B offer plenty of cancer fighting properties, reduction in macular degeneration and aid in heart health. Romanesco is also high in iron, which supports a healthy circulatory system. At Balance we are consistently reminding our clients that healthy circulation is one of the keys to healthy brain function. It becomes a natural mood lifter and cognitive function increases.
Romanesco can be prepared in a number of ways. Steamed, sautéed or grilled it’s equally delicious. Our recipe today takes a Moroccan twist, adding an array of spice, crispy chickpeas and golden raisins. It is perfect as a side dish to grilled fish or poultry or delicious on its own as a vegan entrée.
Romanesco with Ras el Hanout and Chickpea
Romanesco with Ras el Hanout and Chickpea
Feeds 4 as side dish, 2 as entree
Ingredients
- 2 heads Romanesco (chopped into florets)
- 2 TBS olive oil
- 1 tsp. Cumin
- 1 tsp. Ground Ginger
- 1 tsp. Salt
- ¾ tsp Black Pepper
- ½ tsp Cinnamon
- ½ tsp coriander
- ¼ tsp allspice
- 1 cup Crispy Chickpeas (recipe follows)
- ½ cup golden raisins
- ¼ chopped parsley
- Olive oil to drizzle
- Salt and Pepper to taste
Directions
- Preheat oven to 400 degrees. Spray an 18×13 sheet pan with cooking spray. Set aside.
- In a large bowl toss the Romanesco with the olive oil. Set aside.
- In a small bowl combine cumin, ginger, salt, pepper, cinnamon, coriander and allspice until well blended.
- Toss spice mixture with Romanesco. Work mixture in very well. You want to fill each nook and cranny.
- Pour Romanesco onto prepared sheet pan. Place in oven and roast for 45 minutes. Toss once halfway through cooking time.
- Remove pan from oven and let cool on rack for 10 minutes. When cooled a bit, pour Romanesco into a large bowl and toss with chickpeas, raisins and parsley. Drizzle with a touch of olive oil and salt and pepper to taste.
Crispy Chickpeas
Makes 1 cup
This is a simple recipe to make an addictive snack. If you are short on time, there are many delicious versions for purchase at any market. My favorite is the “Bombay” flavor by Saffron Road.
Ingredients
- 1 15 oz. can Chickpeas (drain and rinse)
- 1 Tbs. Olive Oil
- 1 tsp. sea salt
Directions
- Preheat oven to 350 degrees. Spray an 18×13 sheet pan with cooking spray. Set aside.
- Line a colander or large bowl with a few pieces of paper towel. Place the chickpeas on the paper and dry very well. The drier you can get them, the crispier they will be.
- In a separate bowl toss the chickpeas with the olive oil. Mix well. Sprinkle the salt evenly over the beans and toss again. Pour the chickpeas onto the prepared pan in an even layer.
- Place in oven and roast for one hour. Toss once halfway through cooking time.
- Remove from the oven and let cool on rack for 1 hour. The chickpeas should be cooled completely to ensure crunchiness.
Notes: Feel free to add your favorite dry seasoning blends during Step 3 of the recipe. Curry, Chipotle, Wasabi Ginger, the options are endless.
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