Ingredients

1 tbsp olive oil 1 onion, finely chopped Garlic (1x clove), crushed 1 tsp root ginger, grated 400g tinned tomatoes 400g chickpeas (drained) 1/2 tsp cumin, ground 1/2 tsp coriander, ground 1/4 tsp turmeric 1/2 tsp chilli powder 1/2 tsp chilli flakes 1 tsp garam masala Salt and pepper to taste;

Method

1. heat the oil in a pan and add the onion, garlic and ginger - cook on a low heat for about ten minutes until the onion has caramelised. 2. Add the cauliflower florets and cook for a further few minutes. A splash of water may be added to soften slightly. 3. Add the cumin, coriander, turmeric, chilli powder and garam masala and stir well. 4. Add the tomatoes and the chickpeas. 5. Continue to stir and then pour in 125ml of water, cover and simmer for at least ten minutes. 6. Add salt and pepper to taste, then top with a sprinkling of coriander. Recipe by Yvonne Corbin, chief executive at Caring Cooks of Jersey as featured in the Jersey Evening Post Family Meals for a Fiver series, 18 March 2023 *Prices correct at time of print