This stew centers on chickpeas, cauliflower, coconut milk and the beautiful spice blend of garam masala. Spice it up by adding cayenne pepper or red chili flakes. Simplify it even more using canned chickpeas.

Serves: 4-5 Prep. time: 15′ Cooks in: 1:10′ Ready in: 1:25′

500 chickpeas, soaked for 12 hours
3 tbsp extra-virgin olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
1 tsp smoked paprika
1 tsp garam masala (Indian spice mix)
400 g chopped tomatoes, canned
300 ml vegetable stock
400 ml coconut milk
½ cauliflower, in florets
2 large potatoes, peeled, diced
parsley, finely chopped, for serving
salt, pepper

Step 1
Boil chickpeas in a pan for 40 minutes. Drain.

Step 2
In the same, dry pan heat oil on medium heat and cook onions for 3 minutes until translucent. Stir in garlic, paprika, garam masala and cook for 1 minute or so until fragrant.

Step 3
Stir in tomatoes, stock, milk, cauliflower, potatoes and drained chickpeas. Season with salt and pepper, cover with lid and simmer on low heat for 20 minutes or so, until chickpeas and vegetables are tender.

Step 4
Serve on warm plates sprinkling with a parsley on top.

Photo: – Food styling: Makis Georgiadis – styling: Katerina Lykouresi

Και η συνταγή στα ελληνικά: Σούπα με ρεβίθια, κουνουπίδι και γάλα καρύδας