Blushing Greek Island Chickpeas with Cauliflower

Blushing Greek Island Chickpeas with Cauliflower


In a saucepan pour the olive oil together with the onion and cauliflower, to polish and get a light color for 2 minutes. Then add the garlic, stir and quench with the wine, add the pulp, broth, bay leaf, sugar, allspice, salt and pepper and leave for 15 minutes to soften the cauliflower over medium heat.

Add the chickpeas and parsley and mix. Leave for another 3 minutes and remove from the heat.

Serve with extra freshly ground pepper.

Tip: We can add a chopped hot pepper for a more spicy taste!
  • Time 30'
  • Ingredients 13
  • Portions 4


2 packages Greek Island Chickpeas 280g Palirria
400 gr. cauliflower bouquets
1 onion cut into thin slices
2 cloves garlic, finely chopped
4 tbsp. olive oil
2 tbsp. vinegar
1 tbsp. tomato paste
1 bay leaf
100ml white dry wine
¼ κ.γ. spice
½ κ.γ. sugar
2 tbsp. chopped parsley
Salt Pepper