Cauliflower and chickpeas pan with dip

Name: Cauliflower and chickpeas pan with dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 1 piece(s) (approx. 10 g) Ginger; 4 Spring onions; 2 Tomatoes; 1 (approx. 800 g) small head cauliflower; 5 TABLESPOONS Olive oil; 3 TABLESPOONS Curry Powder; 200 g Yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
1 piece(s) (approx. 10 g) Ginger
4 Spring onions
2 Tomatoes
1 (approx. 800 g) small head cauliflower
5 TABLESPOONS Olive oil
3 TABLESPOONS Curry Powder
200 g Yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Rinse the chickpeas in a sieve and drain well. Peel and finely grate the ginger. Clean and wash spring onions and cut into rings. Wash, quarter and seed the tomatoes. Chop the tomatoes finely.
2
Clean and wash the cauliflower, divide into florets and cut smaller.
3
Heat the oil in a large frying pan. Add the cauliflower and fry for about 5 minutes, turning. Add chickpeas, ginger and 2 tablespoons curry and fry for another 5 minutes.
4
In the meantime, mix yoghurt and 1 tablespoon curry for the dip. Season to taste with salt. Add the tomatoes and spring onions to the end of the frying time and heat up briefly. Season the pan with salt and pepper and add the yoghurt dip.