Ingredients

  • 1 large onion, diced
  • 5 jalapenos, seeds removed and chopped
  • 5 cloves garlic, grated
  • 2 inches ginger, peeled and grated
  • 1 teaspoon cumin
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon curry powder
  • 1 28 oz can chickpeas, strained and rinsed
  • 1 28 oz can crushed tomatoes
  • 1/4 cup canned coconut milk
  • 3 cups raw cauliflower rice
  • cilantro
  • salt and pepper
5 Servings
Servings 5 servings

Instructions

  • In a medium pot, saute the onion and jalapeno on medium heat in some olive oil. About 10 minutes.
  • Add in the garlic and ginger and cook 2 minutes.
  • Add in the cumin, clove, turmeric, and curry powder and stir to combine.
  • Add in the chickpeas, tomato, and coconut milk and stir. Bring to a simmer, cover, and cook for about 15 minutes.
  • Meanwhile, in a hot pan with some oil, cook the cauliflower to lightly brown. Remove from heat.
  • Serve the chickpeas with cauliflower rice on the side and cilantro for garnish.