Roasted Chickpeas with Romanesco, Peppers + Anchovies
We tried the recipe with cauliflower in the test kitchen and again with romanesco for the shoot. Both work just as well.
1 head romanesco (or cauliflower), torn into pieces
1 1/2 cups (or small can) cooked chickpeas
1 bell pepper, roughly chopped
2 teaspoons capers
salt + pepper
1. Pre-heat oven to 400°F. Place romanesco, chickpeas and bell pepper onto a baking sheet. Sprinkle capers on top. Using your fingers, tear up anchovies and place on the pieces of bell pepper (the anchovies will melt into the pepper while cooking – delish). Sprinkle with salt and pepper and drizzle olive oil on top.
2. Place tray in oven and cook for about 15 minutes. Remove, shake the pan to move the veggies and chickpeas around and place back in oven to roast for about another 10 minutes until the romanesco is nice and partially charred and peppers are soft and edges begin to brown.
Pesto is a great standard. It’s simple to make and always tastes good. The color is so fantastic I can usually connect it with some cartoon character and the kids will eat it. Sometimes it’s Shrek Pasta, the other night it was Green Lantern Spaghetti. You could also call...
In summer months, up to around 85% of each dish is grown on the premises at De Kas in the Netherlands. Head Chef Bas Wiegel lends us a recipe he’s made recently – the cauliflower, garlic and kale are grown by De Kas.