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