Spiced Cauliflower & Chickpea Traybake

• Cauliflower(1)
• Canned Chickpeas(2)
• Red Onion(1)
• Bell pepper(2)
• Garlic(4 cloves)
• Olive oil(4 tbsp)
• Curry Powder(2 tsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Smoked paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Couscous(240 g)
• Vegetable Broth(360 ml)
• Lemon(1)
• Coriander(15 g)

Method

1. 1

   Heat the oven to 220°C. Cut the {Cauliflower} into bite-size florets, drain the {Canned Chickpeas}, slice the {Red Onion} into wedges, slice the {Bell pepper}, and finely chop the {Garlic}.

   ~15 min

2. 2

   On a large baking tray, toss the {Cauliflower}, {Canned Chickpeas}, {Red Onion}, {Bell pepper}, and {Garlic} with {Olive oil}, {Curry Powder}, {Cumin}, {Turmeric}, {Smoked paprika}, {Salt}, and {Black pepper} until everything is evenly coated.

   ~5 min

3. 3

   Roast for 25 minutes, tossing once halfway, until the cauliflower is tender with golden edges and the chickpeas are slightly crisp.

   ~25 min

4. 4

   Meanwhile, put the {Couscous} in a heatproof bowl with the {Vegetable Stock}. Cover and leave for 5 minutes, then fluff with a fork. Finely chop the {Fresh cilantro} and zest and juice the {Lemon}.

   ~10 min

5. 5

   Toss the fluffy couscous with half the lemon juice, half the lemon zest, and most of the cilantro. Fold through the roasted vegetables and chickpeas, then finish with the remaining cilantro and serve with the rest of the lemon alongside.

   ~5 min