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Main course · Spanish

Cauliflower, Paprika and Chickpea Stew

35 min Serves 4 ~260 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 1 cauliflower, cut into florets
  • 400 g tinned chickpeas, drained
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 2 ripe tomatoes, finely chopped
  • 1 tsp sweet smoked paprika
  • 300 ml vegetable stock
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
260 kcal
Protein
11.8 g
Carbohydrate
27.1 g
of which sugars
7.5 g
Fat
10.1 g
of which saturates
1.5 g
Fibre
10.9 g
Salt
1.30 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a large pan and soften the onion and garlic for 6 minutes.

  2. 2

    Stir in the tomatoes and smoked paprika and cook for 3 minutes.

  3. 3

    Add the cauliflower florets, chickpeas and vegetable stock, bring to a simmer, cover and cook for 12-15 minutes until the cauliflower is tender.

  4. 4

    Season to taste and serve hot, with crusty bread if you like.

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