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Lilly’s Table

 
 
© Lillys-Table.com Photo of Curry Chickpeas + Veggies
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Curry Chickpeas + Veggies

 

Simply toss together these chickpeas (aka garbanzos) with veggies and curry blend. A dollop of yogurt is just to finish the meal. If starting with dry beans, soak for about 24 hours changing the water periodically until they are plump. Simmer them slowly until they are tender for about an hour or so. Start with 1/2 cup of dry for 2 servings.

Ingredients

  • 1 onion, small, chopped
  • 1 tablespoon olive oil, or ghee
  • 1½ cup cauliflower, florets, chopped
  • 2 tomatoes, fresh or canned, about 1/2 can
  • 1½ cup garbanzo beans, aka chickpeas, cooked
  • 1 tablespoon curry powder
  • ¼ teaspoon turmeric
  • ¼ cup cilantro, washed and dried
  • 2 tablespoons plain yogurt, optional

Serving Size: 2 People

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Preparation Instructions

In a skillet over medium heat, saute the onions in a splash of the olive oil. Once they are wilted and starting to appear golden, add in the cauliflower bits. Saute until they are tender. Add a splash of water to ‘steam’ the veggies slightly as well.

Roughly chop the strained canned tomatoes and toss into the mixture. Add the beans and curry powder. Saute until the curry is well distributed. Toss with roughly chopped cilantro.

Serve hot, warm or chilled as a salad.

A dollop of plain yogurt is a fun addition if desired, but is tasty without.