I made this the other night to go with some Lentil Cumin Cakes and Minty Tomato and Cucumber Salad. I credit Rose Elliot’s Spiced Cauliflower and Peas recipe from her book “Vegetarian Express” for inspiration in this recipe. I did not have any fresh or canned tomatoes to use but if you have some you could put those in and reduce the tomato paste to 1 tablespoon.
1 Tablespoon Oil or 2 Tablespoons Vegetable Stock (take from the cup below)
2 cloves Garlic
Small Head Broccoli, cut into small florets
Half a Head Cauliflower, cut into small florets
425G (4oz) Can Chickpeas
4 Tablespoons Tomato Paste
1/2 Teaspoon Turmeric
1 Teaspoon Cumin Seeds
3-4 Tablespoons Green Tomato Chutney
Saute the onion on a medium heat in the oil or vegetable stock until almost translucent. Add the garlic and cook for two more minutes. Add the turmeric and cumin seeds and cook for one more minute. Add the chickpeas, tomato paste and vegetables stock and cook for 10-15 minutes. Add the cauliflower and cook for five minutes. Add the broccoli and cook for a further five minutes or until the broccoli has turned a vibrant bright green. Take off the heat and stir in the green tomato chutney. Season to taste.