Best 3 Vegan Cauliflower With Chickpeas Recipes

VEGAN CAULIFLOWER, POTATO, AND CHICKPEA CURRY

Steps:

• Cut the cauliflower into medium-sized florets. Chop the potatoes into ¾-inch chunks. Place cauliflower and potatoes in a large soup pot and fill with cold water. Season the water heavily with salt. Bring to a rolling boil over the stove. Remove from the heat and drain into a large colander. Set the colander over the pot to keep warm while you prepare the remaining ingredients.
• Heat the oil in a large, heavy pot. Add the onions, garlic, and ginger, and saute, stirring every few minutes, for about 8 to 10 minutes, or until the onions are very soft and translucent. Adjust heat if necessary.
• Add the ground coriander, cumin, cardamom, red pepper flakes, star anise, and a generous pinch of salt and pepper. Cook, stirring frequently, for 2 to 3 minutes, or until very fragrant. Add the tomatoes with their juices and drained chickpeas, and stir mixture together. Add the drained cauliflower and potatoes, and vegetable broth (or water, if using) to the pot. The liquid should almost reach the top of the vegetable mixture. Bring to a low simmer. Simmer the mixture for 10 minutes, stirring gently. until the cauliflower and potatoes are fork tender.
• Stir in the garam masala and coconut milk, simmer for an additional 10 minutes, and season to taste with salt and pepper. This dish requires a heavy hand of seasoning. Finish the soup by sprinkling and stirring in ½ to ¾ cup roughly chopped cilantro. Serve with rice and naan.

VEGAN INDIAN CAULIFLOWER AND CHICKPEA CURRY

Steps:

• Heat oil in a large skillet or saute pan over medium-high heat.
• Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften.
• Add the red bell pepper and cook 1-2 minutes or until beginning to soften.
• Add the garlic, ginger and curry powder. Cook 10-15 seconds or until fragrant.
• Add the cauliflower, vegetable broth, chickpeas, tomatoes and coconut milk.
• Bring to a boil, reduce heat to medium-low and simmer 10-15 minutes or until cauliflower is cooked, not crunchy, but still has some texture.
• Season to taste with salt and black pepper. Stir in cilantro.
• Serve with basmati rice garnished with cilantro

CURRIED CAULIFLOWER AND CHICKPEAS

Steps:

• Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
• Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
• Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.