Red Lentil Chickpea Curry (Copy)

Ingredients: Makes 2-3 servings

• 1 tbsp curry powder

• 2 tsp paprika

• 1 tsp ground cumin

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1 tbsp low-sodium soy sauce

• 1 large head of cauliflower, chopped into florets

• 1 can chickpeas, rinsed, drained, and patted dry

• Sliced English or Persian cucumber and cherry tomatoes

• Rice

Tahini Sauce:

• 1/2 cup fresh cilantro leaves

• 1/2 cup fresh parsley leaves

• 1/4 cup tahini

• 2 Tbsp lemon juice

• 1/2 tsp minced fresh garlic

• 1/4 tsp ground cumin

• Salt and pepper to taste

Directions

• Preheat the oven to 425°F if using it.

• Combine curry powder, paprika, cumin, 1 tbsp low-sodium soy sauce, salt, and pepper in a bowl.

• Toss the cauliflower and chickpeas in a bowl and mix well.

• Place on a non-stick baking sheet.

• Place baking sheets in the oven, and set the timer for 30 minutes.

• After 15 minutes, check on the pan and shake to mix, then cook for the remaining 15 minutes.

• Meanwhile, prepare Green Tahini Sauce by combining all ingredients in a blender or mini food processor. You’ll need to add a little water to thin out the sauce a bit.

• Remove the cauliflower and chickpea mixture from the oven.

• Serve over rice and top with cucumber, tomatoes, and sauce.