We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
Method
-
1
Step 1
Cover the chickpeas in water and leave to soak overnight for 8-12 hours. -
2
Step 2
Boil the chickpeas in a litre of water for 10 minutes then leave to simmer for 1 hour and 30 minutes. -
3
Step 3
Roughly chop the onion at gently fry in the oil with the crushed garlic clove. When the garlic and onion have softened add the cumin seeds, garam masala, fennel seeds, ground coriander, cinnamon stick, salt and the chillis (use only one chilli if you do not want too much heat). -
4
Step 4
Next add the can of chopped tomatoes, rinsed red lentils, vegetable stock and simmer for 15 minutes. Then add the cauliflower and leave to simmer for about 30 minutes until the cauliflower is cooked and the lentils are tender (most of the liquid should have been absorbed). -
5
Step 5
Finally add the cooked chickpeas and spinach and cook for another 5 minutes. To serve remove the cinnamon stick and garnish with natural yoghurt and fresh coriander. -
6
Step 6
To Serve: Natural Yoghurt and Fresh coriander (chopped)
Not sure what to cook?
Sign up to the mailing list for more hassle free recipes
Find A Country Range Stockist
All our brands are exclusively available through Country Range Group wholesalers. Located across the United Kingdom, Ireland, the Channel Islands and mainland Europe, each of our stockists provides the personal, reliable and professional approach that is so crucial to the catering industry, along with the exemplary service that matches our brands.
Find a Stockist
