Chickpea gratin with cauliflower

Ingredients for 4 servings:

• 200 g chickpeas
• Salt
• 1 cauliflower (approx. 700 g)
• 1 tsp turmeric (turmeric root)
• 1 tsp cumin, ground
• 1 tsp saffron threads, ground
• 1 pinch(s) coriander, ground
• 1 pinch(s) nutmeg, grated
• 1 pinch(s) ground cinnamon
• 1 tsp cayenne pepper
• 150 ml vegetable stock
• 150 g sweet cream
• 1 bunch of parsley

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Rinse the chickpeas in a sieve, place them in a pot, cover with plenty of cold water, and let them soak for about 12 hours. Bring the chickpeas to a boil in the soaking water. Cover and simmer over low heat for about 1 1/2 hours until tender. Add a little more water if necessary. Bring a pot of salted water to a boil. Remove the leaves and stalks from the cauliflower and wash the cabbage. Then cut the cabbage into individual florets, scoring the stalks to ensure even cooking. Blanch the cauliflower florets in boiling water for about 2 minutes, then refresh in a sieve with cold water and drain thoroughly. Drain the chickpeas, then mix with the cauliflower and transfer to an ovenproof dish. Thoroughly whisk the turmeric, cumin, saffron, coriander, nutmeg, cinnamon, and cayenne pepper with the vegetable stock and cream. Pour this curry sauce evenly over the chickpeas and cauliflower. Place the dish on the oven rack (center). Preheat the oven to 200°C (400°F) and cook the gratin for about 40 minutes, until the cauliflower is al dente and the surface is lightly browned. Shortly before the end of the cooking time, wash the parsley and finely chop, removing the coarse stalks. Serve the gratin sprinkled with the parsley. Tip: Serve with creamy mashed potatoes or boiled potatoes.