# Cauliflower and Chickpeas in Cream Sauce with Dill

Recipe by [Yuki Tanabe](https://fridge.menu/en/u/yukitanabe)

A creamy cauliflower and chickpea side dish finished with dill, served with potatoes and pointed cabbage.

Servings: 4 · Prep 15 min · Cook 30 min · Side dishes

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Cauliflower and Chickpeas in Cream Sauce with Dill](https://image.fridge.menu/adaptations/eu79rl56/d5b7f6ee7007026c2519250746cb12dd75904394474d8352007a305f84e09701.jpg)

## Ingredients

- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 100 ml [White wine](https://fridge.menu/en/i/white-wine)
- 200 ml [Stock](https://fridge.menu/en/i/stock)
- 1 pcs [Cauliflower](https://fridge.menu/en/i/cauliflower) — broken into florets
- 1 can [Chickpeas](https://fridge.menu/en/i/chickpeas) — drained and rinsed
- 100 ml [Whipping cream](https://fridge.menu/en/i/whipping-cream)
- 1 tsp [Cornflour](https://fridge.menu/en/i/corn-starch)
- 75 g [Peas](https://fridge.menu/en/i/peas) — frozen or fresh
- 2 bunch [Dill](https://fridge.menu/en/i/dill) — fresh
- ½ pcs [Lemon](https://fridge.menu/en/i/lemon)
- 15 g [Butter](https://fridge.menu/en/i/butter)
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 1 kg [Potatoes](https://fridge.menu/en/i/potato)
- 1 pcs [Pointed cabbage](https://fridge.menu/en/i/pointed-cabbage) — cut into quarters
- 20 g [Butter](https://fridge.menu/en/i/butter)

## Steps

1. Boil the potatoes until soft in lightly salted water. Drain and cover the pan with a lid to keep the potatoes warm. (20 min)
2. Fry the pointed cabbage in a hot griddle pan with butter until striped and tender. Sprinkle with coarse salt and freshly ground pepper. (6 min)
3. Fry the onion in a pan with a little butter and olive oil until soft. (4 min)
4. Pour in the white wine and let it evaporate. (2 min)
5. Add the vegetable stock, cauliflower florets and chickpeas.
6. Simmer for 3-5 minutes, until the cauliflower is tender. (4 min)
7. Stir the cornflour into the cream and pour into the pan together with the peas, mixing well. (1 min)
8. Bring to a brief boil, then season with dill, a little freshly grated lemon zest, a few drops of lemon juice, salt and freshly ground pepper. (1 min)
9. Serve hot with the potatoes and pointed cabbage.

Published 2026-10-09

https://fridge.menu/en/r/cauliflower-and-chickpeas-in-cream-sauce-eu79rl56

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