Coconut Chickpeas and Cauliflower

Name: Coconut Chickpeas and Cauliflower
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 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

Prep Time15 mins
Total Time20 mins
Makes4 servings

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!

Ingredients

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

Instructions

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