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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
