Cauliflower & Chickpea Jalfrezi
with Hidden Squash & Creamy Couscous
Cooking time
30 minutes
Servings
4
Calories
/serving
In its native Bengal, jalfrezi means hot-fry. In that spirit, you’ll throw spice-coated chickpeas, cauliflower and zucchini into a hot oven. The roasted veggies are set down on a rich base: the creamiest pearl couscous and butternut squash the family has ever tasted.
We will send you:
- 1 Green zucchini
- 300g Cauliflower florets
- 200g Diced butternut squash
- 30ml Vegetable demi-glace
- 330g Multicoloured pearl couscous
- 15ml Tomato paste
- 540ml Chickpeas (canned)
- 90ml Heavy cream
- 16g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
You will need:
Large pot
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Mise en place
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Drain and rinse the chickpeas; pat dry.
- Quarter the zucchinil engthwise; cut crosswise into 1-inch pieces.
Boil the squash
- Add the squash to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ¼ cup cooking water, drain and return to the pot.
- Mash with the reserved cooking water; season with S&P.
Roast the vegetables
- Meanwhile, on a lined sheet pan, toss the zucchini, cauliflower (halve if large) and chickpeas with ⅔ of the spices, a drizzle of oiland S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Make the creamy couscous
- Meanwhile, in a large pot, heat a drizzle of oil on medium-high.
- Add the couscous, tomato paste and remaining spices. Cook, stirring constantly, 1 to 2 min., until the tomato paste turns dark red.
- Add the demi-glace, 4 ½ cups water and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 15 min., until most of the liquid has been absorbed.
- Add the squash, cream, 2 tbsp butter and S&P. Simmer, stirring often, 2 min., until slightly thickened.
- If the sauce seems dry, gradually add up to ½ cup water until you achieve your desired consistency.
Plate your dish
- Divide the creamy couscous between your plates.
- Top with the vegetables. Bon appétit!
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