chickpea cauliflower stew

ingredients
all
2 cups quinoa
uncooked
4 cups water
1 tbsp olive oil
1 whole onion
diced
2 cloves garlic
diced
1 head cauliflower
washed, rinsed and broken into pieces
1 can chickpeas
1 tsp black pepper
1/2 tsp salt
1 1/2 tsp ginger powder
1 tsp turmeric
6 oz crushed tomatoes
canned
1 can coconut milk
1 cup cashew
cookware
  • soup pot
  • sauté pan
1
Combine quinoa and water in pot, and bring to a boil. Next, cover and simmer on low flame until water is absorbed. Then remove from flame and fluff.
2
While the quinoa is cooking, heat up olive oil in large pan.
3
Add the onions and sauté until tender. Add the garlic and stir for about a minute.
4
Then, add the cauliflower to the pan and cook several minutes until slightly toasty.
5
Add the chickpeas and season with the spices.
6
Mix in the crushed tomatoes and coconut milk.
7
Simmer on low flame for 10 minutes. Serve over quinoa. Add cashews before serving.