Steamed Vegetables With Roasted Chickpeas
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 cups
Snow Pea (about 8 ounces)1 tsp
Coriander Seed (crushed)2 tbsps
Toasted Sesame Oil3 tbsps
Unsalted ButterDirections:
1
Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt
2
Cover and steam until the vegetables are tender, about 25 minutes
3
Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes
4
Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute
5
Add the sesame oil and increase the heat to medium-high
6
Add the chickpeas and cook until crisp, about 5 minutes
7
Add the butter and scallions; remove from the heat
8
Divide the vegetables among plates, over rice if desired
9
Spoon the chickpea mixture on top and garnish with the mint and sesame seeds
10
Photograph by Antonis Achilleos