Butter Chickpeas & Cauliflower [Recipe]

I love fall! Mainly for the hearty warming meals and abundance of one-pot-wonders. You know, the kind of recipe where you literally throw a bunch of veggies, plant-based proteins, herbs, and spices into a pot and you find yourself with the most magically delicious feast. That’s what I’m talking about!

If you’ve been following me for a while you’d know I often trial my recipes at cooking lessons and with my nutrition clients. This Butter Chickpeas & Cauliflower recipe has been a unanimous hit, which means it’s destined for the blog. As I was saying above, this is one of those one-pot meals that is fairly simple to prepare and is rich in flavour and nutrients. You can eat it on its own, or pair it with a grain of your choice and you will have lunches for the week. In the photo below it’s paired with brown rice, but you could try quinoa, millet, wild rice, or whatever you fancy.

Scroll down for the full recipe and please let me know if you try it out. I love getting your feedback on my recipes!

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BUTTER CHICKPEAS & CAULIFLOWER

Yields 4-6 servings

Ingredients:

1 teaspoon coconut oil or extra virgin olive oil
1 onion, diced
1 red bell pepper, diced
3 cloves of garlic, minced
1 inch piece of ginger, finely minced
2 tablespoons curry powder (I love Cha’s Curry Masala)
1 teaspoon paprika
1/4 teaspoon cayenne, optional
1 can (14 oz/398 ml) chickpeas, drained & rinsed, or 1.5 cups cooked chickpeas
1 can (14.5 oz/411 g) of diced tomatoes
1 can (14 oz/398 ml) full fat or lite coconut milk
1 small head of cauliflower, chopped into bite sized pieces
1 bunch of cilantro, roughly chopped, for garnish
Sea salt and freshly ground pepper

Directions:

In a medium or large pot warm the oil on medium head. Add the onions and a pinch of salt, and sauté for 5 minutes, or until the onions become slightly translucent. Add the red bell pepper and sauté for a few minutes, until softened a bit.

Next add the garlic, ginger and spices and stir for a minute allowing the spice to become fragrant.  Then add the chickpeas, tomatoes, coconut milk, and cauliflower. Bring to a boil, then reduce the heat to low. Simmer, stirring every so often, until the cauliflower has softened (about 8 - 10 minutes).

Once the cauliflower has softened, taste and then season the dish with salt and pepper. Serve immediately with a hefty helping of cilantro. Option enjoy on its own or to serve with a grain of your choice. 

Will keep in the fridge for 5 days, or frozen for an upward of 2 months.

If you enjoyed the recipe I shared above be sure to check out my Plant-Based Breakthrough program, which is a 4 week online crash course in health, nutrition, and meal planning.  For details on when the next program starts click here. You can also join my Plant-Based Breakthrough Community on Facebook where I share recipes, inspiration, and information on plant-based nutrition.

Photography by Ana Tavares.

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