Garbanzo, Cauliflower & Coconut Curry

Garbanzo, Cauliflower & Coconut Curry

Garbanzo, Cauliflower & Coconut Curry

1 Tbsp coconut oil

1 Tbsp Spirits & Spice Garlic and Butter Extra Virgin Olive Oil

1 large onion, diced

3 cloves garlic, chopped

1-inch ginger, peeled and minced

3 tsp Spirits & Spice Love that Lebanese

1 can of chickpeas, drained and rinsed

1 can diced tomatoes

1 can of either full fat or “lite” coconut milk

½ large head cauliflower, broken into florets

Sea salt to taste

¼ cup chopped cilantro


Heat the coconut and olive oil in a medium pot.

Saute the onion, garlic, and ginger and cook until softened, 2-3 minutes.

Add all the spices stirring for about 1 minute.

Add the chickpeas, tomatoes, coconut milk, and cauliflower.

Bring the temperature up so that the stew comes to a quick boil, then reduce heat to a simmer and cook for 25 minutes.

Be careful when cooking as it can easily scorch, so stir regularly.

Salt to taste.

Serve over whole grain rice with a topping of fresh cilantro