Spicy chickpeas with cauliflower, raisins & olives

File under “C” – Chickpeas, cauliflower, chard, cumin, cayenne…

Everyone in my family has started on the winter cycle of sniffles, so I thought it would be nice to have something brothy and spicy – something that clears your head when you breathe in the vapors. We had this over pasta, but it would also be good with couscous or rice, or even with just a crusty loaf of bread. The seasoning is simple but slightly unusual – thyme, allspice, cumin, and as much cayenne as you like. “Raisins and olives?” you cry! In the same dish! Yes! They’re actually delicious together. The raisins impart a mysterious sweetness, and the olives lend their good old olive-y saltiness. Finished with a squeeze of lemon and topped with crumbled goat cheese, this easy, quick workaday dinner has a complex blend of spicy, sweet and tart that goes together perfectly, and makes it quite memorable.

Here’s Wild Mountain Thyme by the Tannahill Weavers. Bloomin’ heather!
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