Chickpea and Cauliflower Stew

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 can (14.5 ounces) diced tomatoes, with juice
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 head cauliflower, cut into florets
• 1/2 cup vegetable broth
• 2 tablespoons freshly squeezed lemon juice
• Fresh cilantro, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, coriander, turmeric, cayenne pepper, salt and black pepper and stir together.
4. Add the diced tomatoes, chickpeas, cauliflower, and vegetable broth and stir to combine. Bring to a boil.
5. Reduce the heat to low and simmer, covered, for 20 minutes, stirring occasionally.
6. Stir in the lemon juice and season to taste with additional salt and pepper, if desired.
7. Serve hot, garnished with fresh cilantro.

Interesting Facts

• Chickpeas are an excellent source of plant-based protein and fiber.
• Cauliflower is a good source of vitamins C, K and B6.
• Cumin, coriander, turmeric, cayenne pepper and black pepper contain anti-inflammatory properties.