Curried Coconut and Chickpeas

By Skinnygirl85

Ingredients

• 2- 398 ml can/ 3 cups cooked and drained, chickpeas
• 1 head of cauliflower
• 4 cloves garlic, minced
• 1 shallot, minced
• 1 1/4 tbsp coconut oil
• 1 tsp sea salt
• 1 tsp curry
• 1/4 tsp turmeric
• 1/4 tsp red chili flakes
• 160 ml coconut milk
• 1 tbsp cilantro leaves

Details

Servings 4
Adapted from sustainablebabysteps.com

Preparation

Step 1

Makes 4 servings

In a pot of boiling salted water, blanch the cauliflower by cooking them in boiling water for 3 minutes; drain and set aside.

Heat the coconut oil in a large saute pan on medium high heat; add the shallots, garlic, curry, turmeric, chili flakes and 1/2 tsp salt. Cook until everything is translucent and fragrant- about 4 minutes.

Add the cauliflower and cook for 3 minutes, allowing some color to develop; add the chickpeas and season with the remaining salt. Stir and cook for 3 minutes and then deglaze with coconut milk; be sure to scrape the bottom of the pan.

Remove from heat, stir in cilantro leaves and serve on a bed of whole grains, such as quinoa, bulgur or millet.