comments below from blog post
dinner on a $2/day

spiced chickpeas with cauliflower

serves 1

Feel free to use fresh or frozen cauliflower for this recipe. The day I was buying my cauli the fresh stuff was on sale for $1.98 for a whole head, but normally I think frozen would be far cheaper.
You could play around with the spices here. Some may find a whole teaspoon chilli flakes a little on the hot side. I kept it simple with some ground cumin and chilli but a spice blend like garam marsala or baharat or even a good curry powder would be lovely. Again if I weren’t making this on a budget, I’d used some fresh herbs for greenery. Corriander, parsley or mint would all be good.

1 tablespoon olive oil 10c
100g (3 1/2oz) cauliflower florettes 50c
1/2 can chickpeas (200g / 7oz), drained 50c
1 teaspoon ground cumin 5c
1 teaspoon chilli flakes 5c

Heat oil in a small frying pan and cook cauliflower over a medium high heat until starting to brown.

Add remaining ingredients and continue to cook, stirring for a couple of minutes or until chickpeas are hot and everything smells fragrant.

Taste and season. Lovely hot but also good a room temperature so great for a packed lunch.
cost per serve $1.20