Ingredients
- olive oil: 1 tbsp olive oil
- red onion: 1 red onion, thinly sliced
- garlic: 2 garlic cloves, finely chopped or grated
- cumin: 1–2 tsp ground cumin, or to taste
- chilli: ½ tsp chilli flakes
- cauliflower: ½ cauliflower, broken down into florets
- chopped tomatoes: 200g/7oz tinned chopped tomatoes (see recipe tips)
- chickpeas: 200g/7oz tinned chickpeas (see recipe tips)
- long-grain rice: 50g/1¾oz long-grain rice
- peas: 80g/2¾oz frozen peas
- lime: ½ lime, juice only
- parsley: small handful fresh flatleaf parsley, finely chopped
- black pepper
Method
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Heat the oil in a saucepan or frying pan. Add the onion and sweat over a low heat for 5 minutes until softening. Add the garlic and spices and cook for 1 minute until fragrant.
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Add the cauliflower, tomatoes, chickpeas and the liquid from the tin and cook on a low simmer for 15 minutes until the cauliflower is tender.
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Meanwhile, rinse the rice and cook according to packet instructions.
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Add the peas to the cauliflower mixture and cook for 2 minutes. Season with the lime juice, salt and pepper. Stir through most of the parsley and serve with the rice.
Recipe tips
It's much cheaper to buy chopped tomatoes and chickpeas in 400g tins than the smaller tins. Use half in this recipe and transfer the rest to a container or covered dish, refrigerate and eat within 5 days (do not store in the tin). The rest can be used in the Pasta e ceci and Tomato and pea pasta bake recipes.
Serves 1 – 2, taken from www.bbc.co.uk
Crafts and Life 
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