Main Course
Cauliflower and Chickpeas in Coconut Milk
A mellow stew warmed with turmeric and ginger and made filling with chickpeas.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 1 onion
- 2 cloves garlic
- 1 tbsp fresh ginger
- 1 cauliflower
- 1 can canned chickpeas
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp tomato paste
- 1 cup (200 ml) coconut milk
- ½ cups (100 ml) water
- 1 tsp salt
Method
- Chop the onion and garlic, grate the ginger, cut the cauliflower into small florets and drain the chickpeas.
- Heat the olive oil in a pot and cook the onion, garlic and ginger over medium heat for 3 minutes.
- Add the turmeric, cumin and tomato paste and fry for 1 minute.
- Add the cauliflower, drained cooked chickpeas, coconut milk, water and salt. Bring to a gentle simmer, reduce the heat, cover and cook for about 15 minutes until the cauliflower is tender.