553. Cauliflower chickpea golden stew
makes 4 bowls / ingredients
3 tablespoons olive oil
1 medium onion, diced small
4 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon + 1 teaspoon Sunshine Dust
{2} cans full-fat or lite coconut milk (or other plant-based milk)
3 cups cauliflower florets
¼ cup fresh parsley, chopped
{1} can or 1/1 cup chickpeas {rinsed + cooked}
sea salt, to taste
black pepper, to taste
instructions
In a large sauté pan heat the olive oil over low heat. Add in the onions and sweat for 5 minutes. Then add in the garlic and cook for 1 minute more. Then add in the lemon juice and stir to scrape any brown bits from the bottom of the pan.
Add in the Sunshine Dust and stir. Add in the coconut milk, season with salt and pepper, stir and bring to a simmer. Add in the cauliflower and cook for 5 - 7 minutes or until the florets are tender.
Add in the chickpeas and simmer for a minute more. Remove from the heat, and add in the parsley. Serve warm with rice is your prefer.
Add in the Sunshine Dust and stir. Add in the coconut milk, season with salt and pepper, stir and bring to a simmer. Add in the cauliflower and cook for 5 - 7 minutes or until the florets are tender.
Add in the chickpeas and simmer for a minute more. Remove from the heat, and add in the parsley. Serve warm with rice is your prefer.
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