Cauliflower and Chickpea Stew

What you need:

1/2 of an onion
1 teaspoon ginger root
1 jalapeno pepper
1 small can of tomatoes, liquid drained
1 teaspoon corriander
1 teaspoon curry powder
1 teaspoon turmeric
1/2 teaspoon garham masala
1 small can of veggie stock (low sodium preferred)
2 cups of raw cauliflower
1 small can of chickpeas, drained and rinsed

What you do:

Mince onion, ginger, and pepper and cook in medium sized sauce pan with a little oil for about five minutes. When the onion is translucent, add the tomatoes and spices. Cook for about three minutes to allow spices to cook. Add the broth and thouroughly stir. Add the drained can of chickpeas and cauliflower and bring to a boil. Cook until the cauliflower is tender and serve over brown rice.

Preparation Time:

30 min

Cooking Time:

Servings:

Recipe Category:

Stew