Braised chickpeas with golden raisins, cauliflower, capers and sun-dried tomatoes.

I love cooking with beans. They’re so forgiving, bending one way or another however you want to make them.

This method calls for one pot or pan you can cover and put in the oven. Start by sautéing onion and garlic with olive oil and preheating your oven. Once the onions are jammy, add seasonings and all the ingredients, except the golden raisins and yogurt.

Bake for 1 hour and 15 mins, stirring halfway through. They’re magical!

Ingredients:

1 red onion, diced

1 garlic clove, sliced

1 cup olive oil, separated

1/4 tsp all-spice

1/4 tsp smoked paprika

1/4 tsp cumin, ground

1/4 tsp black pepper

2 cans chickpeas, rinsed and drained

2 tbsp chopped sage

120g sun-dried tomatoes

55g capers, drained

1 lemon, halved, juiced, seeds removed

large pinch of salt

2 cups cauliflower florets, bite size

1 cup golden raisins

5 tbsp greek yogurt, plain and unsweetened

1 tbsp fresh mint, sliced thin

Method:

Preheat oven to 175C/350F.

Choose a pot that you can cover and pop in the oven. Mine is a cast iron pot, you could also use a baking dish and cover tightly with foil.

Pour 1 cup of olive oil in a measuring cup. Use 2 tbsp of that oil to saute onion and garlic on low/medium heat in your pot (or pan if you are transferring to a baking dish).

Once onions are jammy, add the dry seasonings - all-spice, cumin, black pepper, smoked paprika and a pinch of salt. Saute for another minute or two and turn off the heat.

Add the remaining ingredients except for the golden raisins, mint and yogurt.

Cover and bake for 1 hour and 15 mins. At the halfway mark, stir everything around and add the golden raisins. Bake for another 45 mins, covered.

Once finished, let cool slightly. Smear greek yogurt on a large plate, topping with spoonfuls of braised chickpeas and garnishing with the saucy oil it has created and fresh mint.

Enjoy with toasted bread, raw veggies or crackers.