This recipe is simpler than dividing 3 out of 24 and quick, low-maintenance and perhaps even tastier as leftovers... :D —LittlestBerg
can of chickpeas
normal-sized (cereal) bowl of chopped cauliflower
medium-sized red onion
yellow grape tomatoes, halved
roasted red chili paste
dried oregano flakes
In This Recipe
Chop and wash cauliflower. Put cauliflower in microwaveable bowl, fill bowl with water, microwave contents for about 5 minutes
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.
Open can of chickpeas and wash the goo from the legumes.
Chop the tomatoes in half.
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.