A hearty, nutritious, brain healthy powerhouse bowl of chickpeas and cauliflower
Prep time 10 minutes | Cook time 25 minutes
To be honest, my intention with this was to make a chickpea chilli. I went shopping on the day of and spotted cauliflower and thought that would be a nice addition for some extra choline which is great for boosting our moods and mental agility, and immune system nourishing qualities to keep me fighting fit.
Still set on making a chilli I proceeded the usual way, with the tomatoes, onion, and working out what flavours I want this time. When I was looking at my spice cupboard I pulled out some oregano, exposing the jar of cumin tucked away behind it. It dawned on me that I have the opportunity to turn this dish into something more well-rounded health wise.
With the tomatoes and cauliflower bringing it in the immune system boosting and anti-oxidant properties, the turmeric, cumin and ginger bring diverse properties to turn this into a powerhouse of nutrition in a tiny bowl such as:
anti-inflammatory properties
brain boosting properties
bone health aiding properties
blood sugar regulating properties
What you’ll need
½ brown onion chopped
Small cauliflower head chopped
2 garlic cloves chopped
120g drained chickpeas
2 tsp oregano
½ tsp ginger
1 tsp garam masala
1 tsp turmeric
½ tsp cumin
Pinch of salt
200ml hot water
100ml milk
150g chopped cherry or plum tomatoes
Method
1. Preheat a pan with oil, and once hot add your onion, cauliflower, garlic, and chickpeas and fry on a high heat for 5 minutes. Turn your heat down and add oregano, ginger, garam masala, turmeric, cumin, and salt and give it a good mix to coat the cauliflower in the herbs and spices.
2. Add the salt, water and milk and turn the heat back up to the highest level. Wait for it to reach boiling point and then add your halved tomatoes.
3. Now cover and leave for 20 minutes.
***If you are thinking about a major diet change, please consult your GP first and do your research***
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