Turmeric chickpeas with charred cauliflower pie

Homely, hearty, and wholesome, this vegetarian dish is easy to make and bursting with deliciousness.

  • 1 hr
  • Serves 6
  • Beginner


1 large cauliflower
1 white onion
2 garlic cloves
1 inch grated ginger
2 lemongrass
1 small tbsp of turmeric
2 tins of chickpeas
200g tub Yeo Valley Organic Crème Fraîche
2 limes – zest & juice
1 pack of ready rolled puff pastry


1. Slice your cauliflower into steaks.
2. Grill on a medium heat with no oil until charred all over.
3. Once your cauliflower is charred, which should take about 10 mins depending on your grill, roughly chop it into chunks & stir through your chickpea mix.
4. Meanwhile – cook your onion until caramelised.
5. Add your grated ginger, garlic, lemongrass, turmeric & salt. Cook for 2 mins stirring occasionally.
6. Add your chickpeas & their water, Yeo Valley Organic Crème Fraiche, lime zest & juice & cook for 5 minutes on a low heat.
7. Put into your pie dish & layer your puff pastry on top.
8. Brush with Yeo Valley Organic milk & put in the oven on 180° for 35 minutes.

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