Author Notes
This recipe is simpler than dividing 3 out of 24 and quick, low-maintenance and perhaps even tastier as leftovers... :D —LittlestBerg
Ingredients
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1
can of chickpeas
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1
normal-sized (cereal) bowl of chopped cauliflower
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1/2
medium-sized red onion
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8
yellow grape tomatoes, halved
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white wine
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2 handfuls
shelled pistachios
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2 tablespoons
roasted red chili paste
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dried oregano flakes
Directions
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Chop and wash cauliflower. Put cauliflower in microwaveable bowl, fill bowl with water, microwave contents for about 5 minutes
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Pour a thin layer of the white wine into a small sauce pan and set the heat on the stove to medium-high. Slice the onion on the diagonal and into thin strings/wedges. Pour into sauce pan and stir into wine.
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Open can of chickpeas and wash the goo from the legumes.
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Chop the tomatoes in half.
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Once the onion have turned translucent or become a bit browned, and the cauliflower has been steamed, combine all the above ingredients into a mixing bowl. Add the pistachios and oregano (an amount calculated to your own taste). Stir in the roasted red chili paste until ingredients evenly coated.
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Serve and enjoy! ^_^
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