instructions Add the onions, garlic, and zucchini and cook for another 2 minutes. Season with salt and add cumin and curry powder. Add the chickpeas and toss to coat.
ingredients 2 tablespoon Flour 1 cup Vegetable stock
instructions Add the flour, cook for 2 more minutes and add the stock. Bring to a simmer and cook until the mixture has thickened, 8 to 10 minutes. Pour the mixture into a 9 x 9 baking dish and set aside.
ingredients 1 Head cauliflower (cut into florets)
instructionsFor the Topping: Blanch the cauliflower in salted, boiling water for about 2 minutes. Remove and drain the cauliflower and add to a food processor.
ingredients 1 pound Peas (blanched or frozen) 1 cup Heavy cream Salt
instructions Dunk the peas into the cauliflower pot just to heat through and then strain and add to the food processor. Add the heavy cream and puree until smooth but not too runny (should be the consistency of mashed potatoes). Season with salt.
instructions Spread the cauliflower mixture over the top of the vegetables and place into the oven. Cook for 45 minutes or until top is golden brown.