A feel-good recipe with Agliata seasoning for relaxed evenings at home.
Portions 4 people
- 1 cauliflower, washed, sliced thinly
- 3-4 kale leaves, washed and cut into small pieces
- 1 jar chickpeas
- 2-3 portions pasta
A few pomegranate seeds
- 1-2 tsp Agliata
- 1-2 tsp herbal sea salt
- 3-4 tbsp. olive oil
Pre-heat the oven
Pre-heat the oven to 220 degrees Celsius.
Prepare the cauliflower
Wash the cauliflower and slice thinly. Spread on a baking sheet lined with baking paper and drizzle with olive oil. Sprinkle with Agliata. Bake for 35-45 minutes until golden brown.
Wash and sauté the chickpeas
Pour the water off the chickpeas and rinse with water briefly. Mix the chickpeas well with 1 tbsp olive oil and 1 tsp herbal sea salt in a bowl. Sauté on medium heat in a frying pan for 5 minutes and set aside.
Fry the kale till crispy
In the same pan, fry the kale on medium heat till crispy. Turn the kale frequently so it doesn’t burn.
Cook the pasta
Boil the pasta in the salted water till al dente.
Arrange everything and sprinkle with pomegranate seeds. Add more Agliata seasoning as required.