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Ingredients
4 servings

1 headcauliflower
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
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
jhalf lemon

1 Tbspnooch

1 Tbspolive oil

1 tsporegano

⅓ tspsalt

½ tspgarlic powder

2 x 400gtins of chickpeas
drained and rinsed

1 Tbspseed mix
toasted
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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