Curried Chickpeas with Roasted Cauliflower
Ingredients
- 1 can of chickpeas
- 2 inch piece ginger
- 1 red chilli
- 1/2 white onion
- 5 cloves garlic
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 tsp turmeric
- 1 tsp ground coriander
- 100ml veg stock
- Olive oil, salt & pepper
- 1 small head of cauliflower
- Handful of toasted cashews
Preparation
Preheat the oven to 190C.
Cut the cauliflower into florets and dress with olive oil and 1 tsp each of ground coriander and turmeric. Roast in the oven for 20 mins until just tender.
Meanwhile, prep the veg, cut the onion into half moons, dice up the chilli, ginger & garlic.
Heat a pan, let it heat up & then add oil.
Throw in the onions & brown them for about 5 minutes.
Next add the ginger, garlic & chilli, fry for 1 minute or so.
Add in the spices & stir everything around.
Then pour in the chickpeas.
Stir everything together & then pour in the stock, bring to a boil & then reduce to simmer.
If it looks dry then add more stock. Stir occasionally.
After 20 mins when the cauliflower is ready serve it all together with some mint raita and fluffy chapati
