|Cauliflower with Spicy Chickpeas, Green Beans and Toasted Almonds
1 head cauliflower divided into florets
200 g/7 oz green beans, I used runner beans but you can use any type, cut into pieces
200 g/7 oz chickpeas, cooked
3-4 TBS sliced and toasted almonds
2-3 TBS parsley, finely chopped
ground chili pepper
extra-virgin olive oil
Put the chickpeas on a plate and sprinkle some salt and chili pepper over them and then drizzle a little olive oil over. Shake the plate so that the chickpeas are covered with chili and oil.
Either bake the chickpeas in the oven (175°C/350°F) for 15-20 minutes or fry them in a pan until they are a bit crispy.
Steam the vegetables and put them in a bowl. Add the chickpeas.
Mix a little lemon juice, salt, parsley and olive oil and add it to the vegetables, stir and serve either tepid or cold. 3-4 servings - http://lucullian.blogspot.com/2009/05/cauliflower-with-spicy-chickpeas-green.html