Ingredients
- 2 tbsp Rapeseed oil
- 1 piece Onions (chopped)
- 1 piece Green peppers (deseeded and chopped)
- 1 tsp Hot chilli powder
- 2 tsp Ground coriander
- 2 tsp ground cumin
- 500 g passata
- 800 g Chickpeas (2 x 400g cans, drained and rinsed)
- 1 tsp Vegetable bouillon powder
- 2 tbsp Raisins
- 0.5 piece Lemon (zest and juice)
- 400 g Cauliflower florets
- 2 tbsp Parsley (chopped)
- 200 g Wholemeal couscous (to serve)
- 2 tbsp Toasted flaked almonds (to serve)
Instructions
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Heat the oil in a large pan. Add the onions and green peppers and cook over a medium heat for 5 mins until softened.
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Stir in the chilli powder, ground coriander and ground cumin, then cook for 1 min.
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Add the passata, chickpeas, bouillon, raisins, lemon zest and juice and cauliflower. Stir well and bring to a simmer. Cover and cook for 20 mins until the cauliflower is tender.
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Stir through half the parsley, then season to taste. Serve with wholemeal couscous, scattered with the remaining parsley and toasted flaked almonds.
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