Easy
4 per.
20 min
Lactose Free
Ingredients
- 1 cauliflower,
- 240 g precooked chickpeas,
- 80 g Grana Padano Riserva,
- 1 garlic clove,
- 1 cup white wine,
- 500 ml vegetable stock,
- parsley,
- extra virgin olive oil,
- turmeric,
- salt,
- pepper.
Preparation
Fry the garlic in a large non-stick pot with a drizzle of olive oil.
Add the diced cauliflower until golden, then add a glass of white wine.
Add the chick peas, ½ teaspoon of turmeric, pour in the hot broth and cook on a medium heat until the cauliflower is soft.
