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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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

258 calories; protein 9.7g; carbohydrates 48.1g; fat 4.6g; sodium 498.1mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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