Ingredients

• 2 tbsp coconut oil

• 1 large onion diced

• 3 cloves garlic chopped

• 1- inch ginger peeled and minced

• 1 tsp each of ground cumin ground turmeric, and garam masala

• 1 can of chickpeas drained and rinsed (or 1.5 cups cooked chickpeas)

• 1 can diced tomatoes

• 1 can of either full fat my preference or “lite” coconut milk

• 1/2 large head cauliflower broken into florets

• Sea salt to taste

• 1/4 cup chopped cilantro

 

INSTRUCTIONS

• Heat the coconut oil in a medium pot.

• Saute the onion, garlic, and ginger and cook until softened, 2-3 minutes.

• Add all of the the spices stirring for about 1 minute.

• Add the chickpeas, tomatoes, coconut milk, and cauliflower.

• Bring the temperature up so that the stew comes to a quick boil, then reduce heat to a simmer and cook for 25 minutes.

• Be careful when cooking as it can easily scorch, so stir regularly.

• Salt to taste.

• Serve over whole grain rice with a topping of fresh cilantro.