James Cole Winery

 

 

Za'atar Roasted Brassicas with Crispy Chickpeas
with James Cole Privado

The nutty herbaceousness from the Za'atar spice combined with the earthy sweetness of the cauliflower, kale & romanesco perfectly complements the rich layers of blackberry, red currant, and blueberry fruit flavors found in James Cole 2017 Privado Red Wine.

Served with a base of warm creamy hummus and topped with crispy chickpeas and fresh herbs, this is the vegan recipe you didn't know you needed.

 

Ingredients (Serves 4)

For the Za'atar roasted vegetables:
• 2 cups white cauliflower, broken up into small florets
• 2 cups purple cauliflower, broken up into small florets
• 2 cups romanesco, broken up into small florets
• 4 Tbs olive oil
• 2 Tbs Za'atar spice
• salt & pepper to taste

For the crispy chickpeas:
• 2 cups chickpeas, drained
• 1/4 tsp smoked paprika
• 1/4 tsp cumin
• 1/4 tsp cayenne
• salt & pepper to taste

For the Kale:
• 1 bunch kale, stemmed, with leaves coursley chopped
• 2 cloves garlic, minced
• 1 Tbs olive oil
• 1/2 cup vegetable stock
• 2 Tbs red wine vinegar
• salt & pepper to taste 

For the bowl:
• 1 cup classic creamy hummus
• 1 cup sauteed lacinato kale
• 2 cups crispy chickpeas
• 4 cups Za'atar roasted vegetables
• 1 carrot, cut into ribbons using a vegetable peeler
• 1 cup microgreens

 

Directions

1	Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.

 

2

For the Roasted Veggies In a small bowl, mix together the white and purple cauliflower, romanesco, olive oil, za'atar spice, salt and pepper into a large bowl and toss to evenly coat. Spread the spiced vegetables out so they are evenly spaced, onto prepared baking sheet. Bake for 45 minutes and allow to cool.

3

For the crispy chickpeas Meanwhile, in a small bowl, mix together the chickpeas, olive oil, cumin, salt, paprika, cayenne and pepper, until evenly coated. Sautée chickpeas over medium heat on stovetop, stirring occasionally until evenly browned. We recommend using a cast-iron pan for this step. Set aside and allow to cool. *Chickpeas can also be roasted ahaed at 400° F for 30 minutes in the oven.

   

4

For the Kale Heat 1 Tbs olive oil in a large sauté pan set over medium-high heat until it shimmers. Add minced garlic, and cook until soft. Add kale to the pan, turn the heat to high and add the stock. Stir gently to evenly coat greens with oil and stock, cover and cook for about 5 to 7 minutes. The kale will be soft and slightly wilted but will still have a vibrancy to its green color. Remove color and continue to cook until liquid has evaporated, approximately 1 minute. Season to taste and toss with vinegar to combine.

 

SERVE: Smear the bottom of each bowl with hummus. Divide the roasted cauliflower, romanesco, chickpeas, kale, carrot and micro greens evenly between the bowls. Drizzle each bowl with a little olive oil and sprinkle with desired amount of za’atar and salt to taste.