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

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Recipe Summary test

prep:
30 mins
cook:
20 mins
total:
50 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
  • Stir turmeric into vegetable broth.

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  • 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.

Cook's Note:

You can substitute drained and rinsed pinto beans for the chickpeas.

Nutrition Facts

209 calories; protein 8.9g; carbohydrates 43.6g; fat 1.1g; sodium 143.8mg. Full Nutrition
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