What do you do with cauliflower stems and tender leaves? Not many recipes feature this and it is a real shame if we just use the flower and chuck the stems in the compost. I remember my mum always cooked the stalks with some type of lentils and fresh coconut. With more awareness and education about eating from root to shoot and keeping waste to a minimum, it is refreshing to see sustainable cooking practices being adopted.
I created this recipe to prove a point to myself – the point being that with good planning and a bit of prep on the weekend, you can have a hearty, nutritionally balanced plant based meal on a weekday.
INGREDIENTS
400g dried chick peas, soaked overnight at least for 8 hours in water
100g onion, finely diced
3-4 sticks celery, peeled and finely diced
400g cauliflower stems and leaves, peeled and evenly sliced
400g butternut pumpkin, cut into even cubes
5-6 cloves of garlic, finely diced
300g of tinned tomatoes
2 tablespoons tomato paste
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