Houston Chronicle

Red Lentil Ful with Sumac-Roasted Cauliflowe­r

- From “Cool Beans” by Joe Yonan

LENTIL FUL

1 tablespoon sunflower, safflower or

other neutral vegetable oil

¼ cup chopped white onion

1 garlic clove, minced

¼ cup chopped tomatoes 1 tablespoon ground cumin 1 teaspoon Moroccan spice (such as ras el hanout) or Baharat spice blend

½ teaspoon ground coriander 1 teaspoon kosher salt, plus more to

taste

½ teaspoon freshly ground black

pepper

1 cup red lentils, picked over and

rinsed

3 cups vegetable broth (store-bought, low-sodium vegetable broth) or water

2 cups cooked or canned no-salt-added chickpeas (from two 15-ounce cans), drained and rinsed

2 tablespoon­s unsalted vegan or

dairy butter

2 tablespoon­s fresh lemon juice 2 tablespoon­s extra-virgin olive oil

ROASTED CAULIFLOWE­R

1½ pounds cauliflowe­r, cut into florets 2 tablespoon­s sumac

½ teaspoon kosher salt

2 tablespoon extra-virgin olive oil,

plus more for drizzling

Tahini for drizzling

Instructio­ns: Preheat oven to 450 degrees. Set a large rimmed baking sheet in the oven while it heats.

To make the lentil ful, pour the vegetable oil into a Dutch oven or heavy stockpot over medium-high heat. When it simmers, add the onion and garlic and sauté until it starts to brown, 4 to 5 minutes. Stir in the tomatoes, cumin, Moroccan spice, coriander, salt and pepper and cook until the tomatoes break down, 2 to 3 minutes.

Stir in the lentils and broth, bring to a boil, reduce the heat to medium-low and simmer until the lentils break down and become tender and the mixture becomes thick, 15 to 20 minutes. Stir in the chickpeas, butter, lemon juice and olive oil and cook until the chickpeas are heated through, 2 to 3 minutes. Taste and add more salt if needed. Turn off the heat and cover to keep warm.

While the ful is cooking, make the roasted cauliflowe­r. In a bowl, toss together the cauliflowe­r, sumac, salt and olive oil. Spread out on the heated baking sheet and roast until tender and browned, 15 to 20 minutes.

To serve, divide the ful among shallow serving bowls, top with the cauliflowe­r, drizzle with olive oil and tahini. Serve hot.

Note: Moroccan spices in this recipe as well as sumac can be found at markets specializi­ng in Middle Eastern foods and at Phoenicia Specialty Foods in Houston.

Makes 6 servings

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