← All recipes
Greek · Main
Chickpea Pasta with Cauliflower, Walnuts and Orange
Cauliflower slices braised with onion, turmeric, cumin, curry, sun-dried tomato and whole pieces of orange, spooned over nutty chickpea tagliatelle and finished with toasted ground walnuts. Vegan and unexpectedly bright.
- YieldServes 2 to 4
- Hands-on40 min
- Total53 min
- Difficulty
Ingredients
- 1 headmedium cauliflower, trimmed
- 1medium orange, peel on, preferably organic, scrubbed well
- 3 tbspextra-virgin olive oil, plus a little extra to finish
- 2medium red onions, coarsely chopped
- 3 clovesgarlic, large, finely chopped
- ½ tspground cumin, or more to taste
- 1 tspground turmeric, scant; or more to taste
- ½ tspcurry powder, or more to taste
- to tastesalt and freshly ground black pepper
- 5sun-dried tomatoes in olive oil, drained and finely chopped
- 2 sprigsfresh rosemary
- 120 mlwater, 1/2 cup
- 225 gchickpea or whole wheat pasta, preferably tagliatelle or noodles, 1/2 lb
To serve
- 4 tbspground walnuts, lightly toasted
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.