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.
A seafood boil is all about abundance, lots of libations, and eating with your hands. You can serve this with fresh lemon wedges, sea salt, hot sauce, drawn butter, etc.
You can top a slice of gluten-free bread or toast with any sort of toppings: Our choice? Smoked wild salmon, sardines, or sliced avocado, which is delicious way to start the day, and a great dose of superfoods all in one go.