Cauliflower provides glucosinolates that are converted into biologically active compounds involved in the body's natural defence systems. Chickpeas contribute protein, fibre and minerals that support digestive and metabolic health, while ginger and turmeric contain phytochemicals that have been extensively studied for their role in regulating inflammatory pathways. 

Ingredients

• 1 large cauliflower, cut into florets
• 1 x 400g tin chickpeas, drained
• 1 onion, diced
• 3 garlic cloves, crushed
• 1 thumb-sized piece ginger, grated
• 1 tsp turmeric
• 400ml light coconut milk
• 150ml vegetable stock
• 2 large handfuls spinach
• Juice and zest of 1 lime
• Fresh coriander
• Extra virgin olive oil
• Sea salt and black pepper

Method

1. Toss the cauliflower and chickpeas with a little olive oil and roast at 200°C fan for 25-30 minutes until golden, removing the chickpeas a little earlier if they become crisp.
2. Meanwhile, soften the onion before adding the garlic, ginger and turmeric. Cook for a minute until fragrant.
3. Pour in the coconut milk and vegetable stock and simmer gently for 10 minutes.
4. Stir through the spinach, roasted cauliflower and half the chickpeas before finishing with the lime juice and zest.
5. Divide between bowls and top with the remaining crispy chickpeas, fresh coriander and an extra squeeze of lime.