Tuesday, June 8, 2010

Cauliflower and Chickpeas with Basil Pesto

My basil needed to be cut back and I wanted something other than pasta. I also had a head of cauliflower in the fridge. This was the result. A friend and I had it on its own for dinner and finished it, but I think it would also work well as a side for roasted or grilled chicken (or you could chop the chicken up and mix it in too).

1/2 head cauliflower, cut into bite size pieces
1 can chickpeas, drained
~1/2 cup pesto

Saute cauliflower in a little bit of olive oil until it starts to get tender. Add chickpeas and cook until cauliflower is done and peas are warm. Toss the cauliflower and chickpeas with the pesto and enjoy :-)

1 comment:

DM said...

That looks really tasty, and I don't even like cauliflower.