Coconut Chickpeas and Cauliflower


  • Prep Time15 mins
  • Total Time20 mins
  • Makes4 servings
Coconut Chickpeas and Cauliflower

Photo: Roberto Caruso

This addictive combination of flavours comes together to make a vegan main dish or a hearty side—and it’s all made in a single pot!


  • ¼ cup olive oil, divided

  • 4 cups small cauliflower florets, (about ½ head)

  • 1 onion, chopped

  • 2 tbsp chopped ginger

  • 2 tsp chopped garlic

  • 1 tbsp cumin

  • 1 tsp chili flakes

  • 1 (400 mL) can coconut milk

  • 1 (796 mL) can chickpeas, drained and rinsed well

  • ½ tsp salt

  • 3 cups baby spinach

  • 2 tbsp coarsely chopped cilantro

  • ¼ cup toasted coconut flakes

  • Naan, if desired


  • Heat 3 tbsp of the olive oil in a large frying pan over high heat. Add cauliflower, turn heat to medium-high and sauté for 4 min or until browned and tender. Scrape into a bowl; set aside.

  • Add onion and remaining 1 tbsp oil to pan; sauté for 2 min or until onion is lightly browned and softened. Add ginger, garlic, cumin and chili flakes; sauté for 1 min or until fragrant. Add coconut milk; bring mixture to a boil. Simmer for 2 min. Add chickpeas; simmer for 3 min longer or until flavours are combined. Season with salt. Add spinach; stir until just wilted. Stir in reserved cauliflower. Serve sprinkled with chopped cilantro and toasted coconut, with a side of naan, if desired.

Photo by Roberto Caruso. 

This article was originally published on Apr 20, 2018

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