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Ingredients
4 servings
1 headcauliflower
small, broken into florets and roasted for 30-40 mins at 200c until starting to brown at the edges
5 Tbspgreen lentils
200groasted red peppers
either from a jar or you can make them yourself
1 bulbroasted garlic
whole, or 3 raw garlic cloves
1 tsponion powder
1/2 an onion, roasted
2 tspsmoked paprika
1 tspground coriander
3 Tbspnooch
½ cupblanched almonds
soaked, the white ones
2 tspred wine vinegar
1 tspchilli flakes
salt
to taste
150gtofu
cut into triangles
0.5lemon
1 Tbspnooch
1 Tbspolive oil
1 tsporegano
⅓ tspsalt
½ tspgarlic powder
2 x 400gtins of chickpeas
drained and rinsed
1 Tbsptoasted seed mix
Instructions
Step 1
pre heat oven to 200c
Step 2
Roast the cauliflower, if making your own roasted red peppers and using the whole bulb of roasted garlic and onion, pop these all in too on a separate tray. they should take 20-25 mins, the garlic maybe a little longer.
Step 3
Roast the Carlin peas for 10-15 mins in olive oil and salt.
Step 4
Whizz up the sauce ingredients, add to a pan and then add the chickpeas. Combine and gently heat. Top with everything else and enjoy!
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