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Cauliflower and Chickpeas with Turmeric
A quick, satisfying dish you can adapt to suit your taste, with more or different spices or whatever vegetables you have on hand.
Serves 4 as a side or 2 as an entree topped with an egg
1 small-medium head of cauliflower, trimmed and broken into florets
1 1/2 cups (or more) cooked or canned chickpeas, drained
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
1/3 – 1/2 cup chopped cilantro
1/3 – 1/2 cup plain whole-milk yogurt or plant-based yogurt
Olive, coconut or sunflower oil
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower and stir and then cook without stirring for a few minutes to let it brown a bit. Add a splash of water and cover the pan and continue cooking for another few minutes until the cauliflower is just tender when pierced with a fork.
Add a little more oil if the pan is dry and then stir in the spices and let cook for a few seconds. Add the chickpeas and stir well and cook until just heated through. Make sure not to burn the spices so turn the heat down if need be. Season generously with salt and serve topped with cilantro and yogurt.