Serves: 4

Looking for a quick and tasty way to up your protein intake? This recipe from The Groovy Food Company combines chickpeas with protein-rich yoghurt and almonds for the ultimate feast. Serve with your choice of rice and naan bread.

Ingredients

400g cauliflower, cut into florets⁠
Oil for cooking
¼ tsp cumin seeds⁠
1 onion, chopped⁠
20g ginger, peeled and chopped⁠
2 cloves garlic, chopped⁠
20g unsalted butter⁠
1 tsp garam masala⁠
½ tsp ground cumin⁠
½ tsp ground fenugreek⁠
½ tsp smoked paprika⁠
¼ tsp chilli powder⁠
300ml passata⁠
300ml fresh vegetable stock⁠
400g tin chickpeas, rinsed and drained⁠
1 tsp runny honey⁠
100g natural yoghurt⁠
100g baby spinach⁠
20g flaked toasted almonds⁠
20g coriander, roughly chopped⁠

Method

Heat the oven to 200°C/fan 180°C/gas 6. Line a baking tray with baking paper, scatter the cauliflower florets and sprinkle with the oil and cumin seeds. Transfer to the oven and roast for 25-30 minutes, tossing halfway through, until lightly charred. Set aside.⁠
Put the onion, ginger, garlic and two tbsp of water in a mini food processor, and blitz to a purée.
Melt the butter in a large frying pan over a medium heat. Once it starts to foam, add the onion mixture and cook for three to four minutes or until golden. Add the spices and cook for one minute. Add the passata, stock, chickpeas, honey and cauliflower florets, and simmer for 10 minutes.⁠
Remove from the heat and stir in the yoghurt a spoonful at a time – this will help to prevent it splitting. Once incorporated, return to a low heat and stir in the spinach in batches, cooking until wilted. Serve, garnished with the almonds and coriander.

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