200gTin ChickpeasDrained (Keep liquid for aqua faba)
For the couscous:
75gCouscous
25gSun-dried Tomatoeschopped
2gHerb: Rosemarychopped
1gStock: Vegetable
110mlWaterfor the stock
Instructions
For the stew:
Heat half of the olive oil in pot over medium heat, then add onion, cauliflower, chilli flakes & seasonings.
Cover with a lid & cook for 15 minutes until cauliflower has softened, stirring regularly, adding some water if needed. Remove from heat & set aside.
Heat the remaining olive oil in a separate pot. Add garlic & cinnamon, cook for 1 minute until lightly golden.
Add olives & raisins & cook for a few minutes.
Add whole peeled tomatoes, water & chickpeas. Season & let it cook for 15 minutes.
Once the tomato & chickpea stew has thickened, stir in cauliflower mix.
For the couscous:
Place couscous, sundried tomato & rosemary in a bowl. Add boiling veg stock & cover with plastic wrap.Set aside for 5 minutes until the liquid has been absorbed.
Fluff the couscous with a fork & serve with cauliflower stew.