Chickpea Curry with Cauliflower Rice
Curry 1/4 teaspoon ground turmeric 1 tablespoon curry powder1 28oz can chickpeas, strained and rinsed 1 28oz can crushed tomatoes 1/4 cup canned coconut milk 3 cups raw cauliflower rice cilantro salt and pepper
  1. In a medium pot, saute the onion and jalapeno on medium heat in some olive oil. About 10 minutes.
  2. Add in the garlic and ginger and cook 2 minutes.
  3. Add in the cumin, clove, turmeric, and curry powder and stir to combine.
  4. Add in the chickpeas, tomato, and coconut milk and stir. Bring to a simmer, cover, and cook for about 15 minutes.
  5. Meanwhile, in a hot pan with some oil, cook the cauliflower to lightly brown. Remove from heat.
  6. Serve the chickpeas with cauliflower rice on the side and cilantro for garnish.