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.
Courtesy of Valerie Aikman-Smith This is a quick, easy, and delicious basic tomato sauce that can be dressed up with spices and herbs for pasta, stews, and pizzas. Use any kind of tomatoes that you like—it will make an array of prettily colored sauces.