prep time: tbd
cook time: 25 minutes
servings: 2 - 4
1 head romanesco, torn into pieces
1 1/2 cups cooked chickpeas
1 bell pepper - roughly chopped
2 teaspoons capers
2 - 3 anchovies
1 pre-heat oven to 400 degrees. place romanesco, chickpeas and bell pepper onto a baking sheet. sprinkle capers on top. using your fingers, tea up anchovies and place on the pieces of bell pepper. sprinkle with salt and pepper and drizzle olive oil on top.
2. place tray in oven and cook for about 15 minutes. remove, shake the pan to move the veggies and chickpeas around and place back in oven to roast for about another 10 minutes until the romanesco is nice and partially charred and peppers are soft and edges begin to brown.
- goop, october 2013