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