Vegan raclette with chickpeas

Vegan raclette with chickpeas

Total: 20 min. | Active: 20 min.
vegetarian, vegan, lactose-free, gluten-free
Nutritional value / person: 880 kcal
, Fat: 54 g
, Carbohydrate: 85 g
, Protein: 13 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chickpeas

½ tbsp olive oil
1 tin chickpeas (approx. 400 g), rinsed, drained
1 garlic clove, squeezed
1 tsp Marsala wine
½ tsp chilli powder
¼ tsp salt

Cauliflower

1 tbsp olive oil
400 g cauliflower, cut into florets, stalk peeled, cut into approx. 1 cm slices
¼ tsp chilli powder
¼ tsp salt
a little pepper

Raclette

800 g vegan raclette cheese substitute, in slices
140 g pomegranate seeds
½ bunch coriander, leaves torn off
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Utensils

For a raclette grill

How it's done

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Chickpeas

Heat the oil in a non-stick frying pan. Add the chickpeas, stir fry for approx. 5 mins. Add the garlic, stir fry for approx. 2 mins. Mix in the Marsala and chilli powder, season with salt, remove, set aside.

Cauliflower

Heat the oil in the same pan. Stir fry the cauliflower for approx. 8 mins., add the chilli powder, season.

Raclette

Place the cauliflower and chickpeas in the raclette pans, top with the cheese, melt under the raclette grill for approx. 6 mins. Sprinkle with the pomegranate seeds and coriander.

Good to know
Tip: Instead of coriander, use flat-leaf parsley.

How-tos

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