Sorry. Video is not available for this recipe.
[5 ingredients | 10 minutes]
spiced chickpeas with cauliflower
From Stonesoup
serves 1
Feel free to use fresh or frozen cauliflower for this recipe. The day I was buying my cauli the fresh stuff was on sale for $1.98 for a whole head, but normally I think frozen would be far cheaper.
You could play around with the spices here. Some may find a whole teaspoon chilli flakes a little on the hot side. I kept it simple with some ground cumin and chilli but a spice blend like garam marsala or baharat or even a good curry powder would be lovely. Again if I weren’t making this on a budget, I’d used some fresh herbs for greenery. Corriander, parsley or mint would all be good.
1 tablespoon olive oil 10c
100g (3 1/2oz) cauliflower florettes 50c
1/2 can chickpeas (200g / 7oz), drained 50c
1 teaspoon ground cumin 5c
1 teaspoon chilli flakes 5c
Heat oil in a small frying pan and cook cauliflower over a medium high heat until starting to brown.
Add remaining ingredients and continue to cook, stirring for a couple of minutes or until chickpeas are hot and everything smells fragrant.
Taste and season. Lovely hot but also good a room temperature so great for a packed lunch.
cost per serve $1.20
Add to my Old Favourite Recipes
I par boiled half a cauliflower, doubled the recipe. Added kale and two fried eggs each for two people to have for dinner. The spice I used Wass garam masala. Have added to my favourites. Great to be able search for cauliflower. That is what I had to use up.
oh yum Denise!
Hi Jules,
Just wanted to say I’ve really enjoyed this recipe as a nice simple option for lunch. Definitely helping to get my veg!
Excellent Sahana!
So glad you liked it. I’ve been having cauliflower for lunch this week – soo soo good!
Jx