Chickpea and cauliflower stew

Since we started using Ocado to deliver our weekly groceries, we've also been getting their magazine, which quite often has a few interesting recipes. Today I tried this one, which turned out to be quite tasty. However, I felt it needed a bit of sprucing up.

Ingredients

150 g sundried tomatoes, chopped
3 tbsp vegetable oil
2 onions peeled and diced
4-5 cloves of garlic, peeled
2 tsp smoked paprika (1 mild and 1 spicy if you like)
1 cauliflower divided into bite-sized florets
250 g button mushrooms, sliced
400 ml hot vegetable stock
2 cans of chick peas, 400 g each, use the liquid from one of them
100 ml double cream
1 tbsp lemon juice
20 g basil leaves, sliced

Method

1. Heat the oil in a deep saucepan and fry the onion for 5 minutes until it goes soft and a bit transluscent.
2. Press in the garlic and add the paprika and stir vigorously for a few seconds.
3. Add the cauliflower, tomatoes, mushrooms, chickpeas with some of their liquid and the stock. Let simmer for 15–20 minutes until the cauliflower begins to soften.
4. Remove from the heat and stir in the double cream.
5. Season with salt, pepper and lemon juice and stir in the basil.
6. Serve with a wholemeal flatbread.

The original recipe said serves 4, but I'd say this is more like serves 5, though it all depends on the size of the cauliflower of course. It was very tasty and worked very nicely as filling for a pita. Fairly easy to make too, so would work well as a working night dinner. I'm not sure how well it would freeze without the cauliflower going quite mushy, but I don't see a need for freezing with these amounts.