Broccoli and Cauliflower Coated With Spiced Chickpea Flour Recipe
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Directions:
- Mix together the besan, 1/2 teaspoon salt, garam masala, cumin, coriander and red pepper flakes, set aside.
- Heat the oil over a low flame and saute the garlic until soft but not brown.
- Add the cauliflower and broccoli and increase the heat a bit. Saute for 3-4 minutes, or until they begin to brown.
- Reduce the heat back to low and sprinkle on the reserved spice blend. Cover the pan and cook for 5-6 minutes. Don't peak! This step will release the moisture from the vegetables, you don't want to lose it.
- Sprinkle about a tablespoon of water on the vegetables and toss around a little until they look coated with the besan/spice mix. Resist the temptation to add too much water.
- Cover the pan as quickly as possible and continue cooking until the vegetables are tender but firm, 2-3 minutes. This is the point at which I add in the remaining 1/2 teaspoon of salt or not, depending on who is home for dinner.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.7 Kcal (300 kJ) | ||
| Calories from fat | 62.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Sodium | 583.57mg | 24% | |
| Potassium | 36.12mg | 1% | |
| Total Carbs | 2.03g | 1% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 0.58g | 1% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 10.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 249.37 Kcal (1044 kJ) | ||
| Calories from fat | 219 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.33g | 11% | |
|---|---|---|---|
| Sodium | 2029.72mg | 24% | |
| Potassium | 125.64mg | 1% | |
| Total Carbs | 7.06g | 1% | |
| Sugars | 0.74g | 1% | |
| Dietary Fiber | 0.93g | 1% | |
| Protein | 2.01g | 1% | |
| Vitamin C | 7.1mg | 3% | |
| Iron | 1.3mg | 2% | |
| Calcium | 37.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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