Spiced Cauliflower and Chickpea Stew

By devogirl

Vegetarian Times

This easy cauliflower-and-chickpea supper gets a hit of Indian spiciness from garam masala, ginger, garlic and lime.

nutritional information
Per PER 1 1/4-CUP SERVING:
Calories: 188
Protein: 7 g
Total Fat: 9 g
Saturated Fat: 3 g
Carbohydrates: 22 g
Cholesterol: 10 mg
Sodium: 296 mg
Fiber: 6 g
Sugar: 7 g
Gluten-Free

Ingredients

• 1 Tbs. unsalted butter
• 1 Tbs. olive oil
• 1 lb. cauliflower, cut into 1 1/2 inch florets
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. minced fresh ginger
• 1/2 tsp. garam masala
• 1 15-oz. can diced tomatoes, juice drained
• 1 cup cooked chickpeas
• 1 tsp. grated lime zest
• 1 tsp. fresh lime juice, plus 4 lime wedges for serving
• 2-3 Tbs. chopped cilantro
• 2-3 Tbs. Greek yogurt

Details

Adapted from sixburnersue.com

Preparation

Step 1

1. Heat butter and oil in large nonstick skillet over medium-high heat. Add cauliflower and season with salt, if desired. Cover and cook 4 to 6 minutes, or until cauliflower is browned all over.

2. Uncover pan, and add garlic, ginger, and garam masala. Stir 15 to 30 seconds, or until garlic is fragrant.

3. Stir in diced tomatoes, and cook 1 to 2 minutes, until tomatoes are dry.

4. Add chickpeas, lime zest, lime juice, and 1/4 cup water. Cover pan, and
simmer 1 to 3 minutes, or until liquid is mostly reduced and flavors are well-combined. Serve garnished with cilantro, yogurt and lime wedges.