Cauliflower and chickpea pan with dip

Ingredients for 4 servings:

• 1 can chickpeas, 425 ml
• 4 spring onions
• 2 tomatoes
• 1 small cauliflower
• 3 tbsp curry powder
• 200 g yogurt
• Oil for frying
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

easy and fast

Rinse the chickpeas in a sieve and drain well. Trim and wash the spring onions and slice into rings. Wash, quarter, deseed, and finely chop the tomatoes. Trim and wash the cauliflower, divide it into florets, and chop it into smaller pieces. Heat oil in a large pan. Add the cauliflower and sauté for about 5 minutes, stirring occasionally. Add the chickpeas and 2 tablespoons of curry powder and sauté for about 5 minutes. For the dip, mix the yogurt and 1 tablespoon of curry powder. Season with salt. Towards the end of the cooking time, add the tomatoes and spring onions to the pan and heat briefly. Season with salt and pepper and serve with the yogurt dip.