Curried Cauliflower and Chickpeas

1. 1

   Heat the olive oil in a large skillet or pot over medium heat.

2. 2

   Add the onion and curry powder, cook and stir for a few minutes to soften the onion.

3. 3

   Add the tomatoes and cook until the tomatoes break down and soften, about 5 minutes.

4. 4

   Stir in the cauliflower, chickpeas,and 3/4 cup of water.

5. 5

   Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes.

6. 6

   Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick sauce.

7. 7

   Season with salt, to taste, and garnish with cilantro before serving.

8. 8

   Serve over a bed of rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.