Cauliflower and chickpea stew
Ingredients
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 2 garlic cloves, finely chopped or grated
- 1–2 tsp ground cumin, or to taste
- ½ tsp chilli flakes
- ½ cauliflower, broken down into florets
- 200g/7oz tinned chopped tomatoes (see recipe tips)
- 200g/7oz tinned chickpeas (see recipe tips)
- 50g/1¾oz long-grain rice
- 80g/2¾oz frozen peas
- ½ lime, juice only
- small handful fresh flatleaf parsley, finely chopped
- salt and ground black pepper
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