- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 1 large garlic clove, minced
- 1 head cauliflower, separated into florets
- 1 large potato, peeled and cubed
- 4 cups water
- 6 tablespoons tomato paste
- 1 (15 ounce) can chickpeas, drained
- 1/2 teaspoon dried mint
- 1 pinch salt and freshly ground black pepper
- Heat olive oil in a large pot over medium-high heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add cauliflower and potato. Combine water and tomato paste in a jar and pour into the pot. Cook on medium-low heat until cauliflower and potato are soft, about 15 minutes.
- Stir chickpeas into the pot. Season with mint, salt, and pepper and heat until hot, 2 to 3 minutes.
05/07/2018
recipepes.com
Vegan Cauliflower with Chickpeas, recipe
PT15M
PT1H
5
455 calories
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