This recipe originally comes from Toni Tipton-Martin’s incredible cookbook, Jubilee: Recipes from Two Centuries of African American Cooking. This is the ultimate weeknight dinner because you need to make it ahead and leave it in the fridge to meld. The version we’re eating today makes a few substitutions, swaps, and adds in chickpeas. If you’re interested in learning more about the historical background of this recipe, pick up a copy of Toni’s book!
2 tbsp apple cider vinegar
1/2 tsp curry powder
1 cup unsweetened coconut yogurt
4 cups broccoli, cut into bite-sized
4 cups cauliflower, cut into bit-sized pieces
1/2 cup celery, sliced
1/2 cup raisins
1 15.5 oz can chickpeas
3/4 cup raw almonds, toasted and roughly chopped
8 slices bacon
In a small bowl, mix the yogurt, vinegar, curry powder, and salt to taste.
In a large serving bowl, combine the cauliflower, broccoli, raisins, and celery with the yogurt dressing mixture. Cover and place in the fridge 8 hours or overnight to let the flavors meld.
Preheat oven to 400°F. Line a baking tray with parchment paper. Drain and rinse the chickpeas. Season with salt and pepper and toss into the oven to crisp up (10-15 mins). Once crisp, remove from the oven and let cool.
In a separate small sheet tray, place the whole almonds and roast in the oven until golden brown - you’ll want to take them out just slightly before they look done since they’ll keep cooking from the residual heat. Once they come out of the oven and are cool enough to handle, roughly chop.
In a medium skillet over medium-high heat, cook the bacon until crisp, around 7 minutes. Drain the bacon and crumble it with your hands once cool enough to handle.
Toss all the ingredients together now and serve.
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