- Serves: 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 tablespoon high-heat oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon turmeric
- 3 cups cooked garbanzo beans
- 1 head cauliflower, cut into florets
- Salt and pepper, to taste
- 2 (15-ounce) cans diced tomatoes
- 1 (15-ounce) can light coconut milk
- 5 ounces baby spinach
- 1/4 cup chopped fresh cilantro
- 3 cups cooked basmati rice
- Plain yogurt, for serving
Directions
Heat oil in a large saucepan over medium-high heat. Cook onions until soft, about 5 minutes. Stir in garlic, ginger, cumin, coriander, fennel seeds and turmeric; cook until fragrant, 2 to 3 minutes.
Add garbanzo beans and cauliflower; season with salt and pepper. Stir in diced tomatoes with their juices and coconut milk. Bring to a boil. Reduce heat to medium-low and simmer until cauliflower is tender, about 15 minutes; fold in spinach. Remove from the heat and stir in cilantro.
Serve hot over cooked basmati rice with a dollop of yogurt.
Special notes:
We suggest Pedrosillano café garbanzos in this recipe, which are available in our bulk department. It works just fine with canned, drained beans, too.
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