Vegan Cauliflower with Chickpeas recipe

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Ingredients

1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large garlic clove, minced
1 head cauliflower, separated into florets
1 large potato, peeled and cubed
4 cups water
6 tablespoons tomato paste
1 (15 ounce) can chickpeas, drained
½ teaspoon dried mint
1 pinch salt and freshly ground black pepper

Nutrition Info

257.6 calories
carbohydrate: 48.1 g
cholesterol: : -
fat: 4.6 g
fiber: 10.4 g
protein: 9.7 g
saturatedFat: 0.6 g
servingSize: -
sodium: 498.1 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium-high heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add cauliflower and potato. Combine water and tomato paste in a jar and pour into the pot. Cook on medium-low heat until cauliflower and potato are soft, about 15 minutes.

  2. Stir chickpeas into the pot. Season with mint, salt, and pepper and heat until hot, 2 to 3 minutes.

Recipe Yield

4 servings

Recipe Note

This Middle Eastern cauliflower dish with chickpeas is cooked in a simple tomato sauce. A simple vegan recipe that takes very little effort.

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