All Recipes Best Recipe Everyday Cooking Recipes Vegan Breakfast and Brunch

Ingredients

¼ teaspoon ground turmeric 1 ½ cups low-sodium vegetable broth 1 cup chopped red onion 1 tablespoon minced garlic 3 cups chopped red potatoes 3 cups chopped fresh cauliflower ½ cup chopped red bell pepper 1 (15 ounce) can no-salt-added chickpeas 3 cups packed baby spinach leaves 1 cup cherry tomatoes, halved ¼ cup chopped fresh basil

Nutrition Info

209.4 calories carbohydrate: 43.6 g cholesterol: : - fat: 1.1 g fiber: 8.4 g protein: 8.9 g saturatedFat: 0.1 g servingSize: - sodium: 143.8 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

Stir turmeric into vegetable broth.
Heat an extra-large skillet over medium heat and cook onion and garlic until softened, 3 to 4 minutes. Add broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add potatoes, cauliflower, bell pepper, and remaining broth to the skillet.
Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender, 10 to 15 minutes. Add chickpeas and their liquid. If mixture seems dry, add more vegetable broth.
Stir in spinach and tomatoes and cook until spinach is wilted. Stir in basil. Season with salt and pepper.

4 servings

Easy vegan dish great for breakfast, lunch, or dinner. I make it on Monday and have the leftovers all week long.