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Vegan Cauliflower with Chickpeas

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"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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35 m servings 258 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 258 calories; 4.6 g fat; 48.1 g carbohydrates; 9.7 g protein; 0 mg cholesterol; 498 mg sodium. Full nutrition

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