Curried Chickpeas and Cauliflower

This is a very simple vegetarian option. Serve with some basmati rice and maybe some naan breads.

Ingredients

1 medium onion

A thumb-sized piece of ginger

2 cloves of garlic

Olive oil

1 tablespoon granulated sugar

¼ teaspoon turmeric

¼ teaspoon cayenne pepper

2 tablespoons balsamic vinegar

1 medium head of cauliflower

300g tinned chickpeas

A handful of raisins

2 handfuls of baby spinach

Method

• Peel and finely slice the onion, peel and dice both the ginger and garlic.

• Heat a splash of oil in a large saucepan and gently fry the onion with the sugar over a medium/high heat for about 6–8 minutes until the onion starts to colour. Add the ginger, garlic, turmeric, cayenne pepper and the balsamic vinegar, and cook for a further 8 minutes on a medium heat, stirring occasionally.

• In the meantime, cut the cauliflower into florets and drain the chickpeas and give them a good rinse in a sieve under the cold tap. Add these to the saucepan along with the raisins and 150ml of water. Cook for 20 minutes covered with a lid.

• Add in the spinach and cook for a few minutes more until it has wilted.

• Serve with some freshly cooked basmati rice.