Ingredients
11 total- 50g sundried tomatoes, roughly chopped, plus 1 tbsp oil from the jar
- 1 onion, finely diced
- 4 garlic cloves, finely chopped
- 1 heaped tsp smoked paprika
- 1 cauliflower, sliced into small florets
- 400ml vegetable stock, hot (gluten free, if required)
- 1 (540g) jar chickpeas
- 100ml double cream
- ½ lemon, plus extra wedges to serve (optional)
- 1 (30g) pack basil, leaves shredded
- 4 jacket potatoes, to serve (optional)
Method
3 stepsStep 1
Heat the sundried tomato oil in a pan and fry the onion over medium-low heat for 5 mins, stirring occasionally.
Step 2
Add the garlic and paprika, fry for a few mins more, then stir in the cauliflower, sundried tomatoes and stock. Cook for 5 mins, then add the chickpeas – liquid and all – with a good grind of black pepper. Simmer for 10-15 mins until the cauliflower is tender and the sauce has thickened.
Step 3
Turn off the heat and stir in the double cream. Season to taste with a squeeze of lemon, a little salt (if needed) and more black pepper. Scatter over the basil and serve with a jacket potato, with lemon wedges for squeezing, if you like. Store leftovers chilled in an airtight container for 3 days or frozen for up to 3 months.