CHICKPEA & CAULIFLOWER STEW

May 10, 2020 by Renee Tavoularis

Ingredients

1 15 ounce can chickpeas, drained and rinsed
4 cups cauliflower florets
2 tablespoons coconut oil
1 shallot, minced
1 garlic clove, minced
1 tablespoon curry powder
¾ cup water
½ teaspoon sea salt
½ teaspoon ground black pepper
1 cup cilantro, chopped 

Instructions

• In a large pot heat the coconut oil over medium heat. Once hot, add the shallot, garlic and curry powder. Cook for 4 minutes, stirring frequently to prevent burning.
• Add in the cauliflower and chickpeas and stir well to coat with the spice mixture. Cook for 2 minutes before adding in the water.
• Bring to a low boil and then lower the heat to low and let simmer for 6-8 minutes or until the cauliflower is tender.
• Stir in the salt and pepper before turning off the heat and adding the chopped cilantro.
• Serve immediately or store in an airtight container in the refrigerator for 4 days.