Spiced Cauliflower & Chickpea Stew

Ingredients

• 1 cauliflower, cut into florets
• 400g tin chickpeas, drained
• 400g tin chopped tomatoes
• 1 onion, diced
• 3 garlic cloves
• 2 tsp ras el hanout
• 200ml vegetable stock
• 2 tbsp olive oil
• Fresh coriander, lemon, couscous to serve

Method

1. Roast cauliflower with oil and 1 tsp ras el hanout at 200°C for 20 min.
2. Soften onion and garlic; add remaining spice, tomatoes and stock. Simmer 10 min.
3. Add chickpeas and cauliflower; cook 5 min more.
4. Serve over couscous with coriander and lemon.