This vaguely Middle-Eastern inspired dish is just as good cold as it is hot. I served it with taboulleh – cracked wheat salad.
Serves 3-4
1 medium onion
2 tbsp olive oil
1 medium cauliflower
1 green pepper
1 tsp ground cumin
3 tbsp water
2 tbsp sultanas
2 tbsp fresh coriander
1 can chickpeas
salt & pepper to taste
1. Finely chop the onion and gently fry in the olive oil in a large saucepan for 2 minutes.
2. Break the cauliflower into small florets (the smaller the better), roughly chop the pepper, and add both to the pan. Continue to fry for another 2 minutes, stirring regularly.
3. Add the cumin and fry for 1 minute.
4. Add the water and sultanas and put a lid on the pan. Cook gently for around 10 minutes, or until the cauliflower is tender.
5. Add the drained chickpeas and the chopped coriander, and season to taste.
