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Ingredients
- 150ml extra virgin olive oil, plus extra to serve
- 3 garlic cloves, sliced
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 x 400g tinned chickpeas, drained
- 1/2 head cauliflower, cut into large florets
- salt and pepper
- 50ml verjuice
- 2 bunches asparagus, stalks snapped and peeled
- 1/2 cup natural yoghurt
Method
Warm extra virgin olive oil in a saucepan. Add garlic and cook gently until soft, about five minutes. Roughly crush seeds in a mortar and pestle and add to warm oil. Pour over chickpeas. Leave to marinate overnight or for at least 30 minutes.
Preheat oven to 180C. Place cauliflower in a baking tray, drizzle with a little olive oil, season and roast until golden, about 20 minutes. Add to chickpeas with verjuice. Cook asparagus in boiling salted water for one to two minutes. Serve chickpeas at room temperature with asparagus and yoghurt.
