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!