for 4 person

Chickpeas

½ tbsp	olive oil
1 tin	chickpeas (approx. 400 g), rinsed, drained
1	garlic clove, squeezed
1 tsp	Marsala wine
½ tsp	chilli powder
¼ tsp	salt

Cauliflower

1 tbsp	olive oil
400 g	cauliflower, cut into florets, stalk peeled, cut into approx. 1 cm slices
¼ tsp	chilli powder
¼ tsp	salt
a little	pepper

Raclette

800 g	vegan raclette cheese substitute, in slices
140 g	pomegranate seeds
½ bunch	coriander, leaves torn off

How it's done

Chickpeas

Heat the oil in a non-stick frying pan. Add the chickpeas, stir fry for approx. 5 mins. Add the garlic, stir fry for approx. 2 mins. Mix in the Marsala and chilli powder, season with salt, remove, set aside.

Cauliflower

Heat the oil in the same pan. Stir fry the cauliflower for approx. 8 mins., add the chilli powder, season.

Raclette

Place the cauliflower and chickpeas in the raclette pans, top with the cheese, melt under the raclette grill for approx. 6 mins. Sprinkle with the pomegranate seeds and coriander.

Show complete recipe