Ras El Hanout Roasted Chickpeas Recipes

RAS EL HANOUT

Steps:

• Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.

ROASTED VEG, CHICKPEA & HASSELBACK HALLOUMI TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the peppers, courgettes and red onion wedges together in a roasting tin along with the rapeseed oil, and roast for 15 mins. Tip in the cherry tomatoes, ras el hanout, oregano, harissa, preserved lemon and chickpeas, and toss to combine. Cut deep slits into the top of the halloumi, about halfway down, in a criss-cross pattern. Nestle the halloumi among the veg in the tin and roast for a further 15-20 mins until the cheese is lightly golden and the veg is tender.
• Scatter over the parsley, then drizzle over some yogurt just before serving.

ROASTED CAULIFLOWER WITH RAS EL HANOUT

Steps:

• Place the cauliflower in a large pot and add the salt and milk (or water) until it's covered. Top up with water if necessary to completely cover the cauliflower. Bring to a boil, then turn down the heat to simmer gently until the cauliflower is very tender, about 45 minutes. When the pot is cool, transfer it to the refrigerator overnight.
• The next day, heat oven to 450 degrees. Drain the cauliflower well and dry the surface with paper towels. (If you used milk, discard or save for use in another recipe.) Place it on a large sheet of parchment paper on a sheet pan and drizzle the clarified butter all over the cauliflower, using your hands to make sure the surface is covered. Sprinkle the ras el hanout evenly over the surface and season generously with salt.
• Wrap the parchment paper around the base of the cauliflower, leaving only the white part exposed. Roast in the paper for 30 to 40 minutes, or until the surface is a deep golden brown. Serve hot.