Cauliflower and chickpeas in tomato sauce

    30 min

    A easy but very tasty vegan cauliflower, potato and chickpea dish, seasoned with garlic and dried mint. Serve with crusty bread for mopping up the sauce.

    2 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 onion, finely chopped
    • 1 clove garlic, minced
    • 1 cauliflower, broken into florets
    • 1 large potato, peeled and cubed
    • 6 tablespoons tomato puree
    • 1L water
    • 250g cooked chickpeas, drained
    • 1/2 teaspoon dried mint
    • salt and freshly ground black pepper, to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat olive oil in a saucepan over medium heat. Add chopped onion; cook and stir until onions start to soften. Stir in garlic, cauliflower florets and potato cubes.
    2. Add tomato puree to 1 litre of hot water; stir to mix well and add to vegetables. Simmer for 15 minutes on a low heat until potatoes are soft.
    3. Stir in chickpeas to heat through; season to taste with mint, salt and pepper.

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