Vegan Cauliflower with Chickpeas

This Middle Eastern cauliflower dish with chickpeas, onion, and potato is cooked in a simple tomato sauce for a simple yet yummy vegan meal.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 258 Calories

Ingredients

• 4 cups water
• 1 large onion, chopped
• ½ teaspoon dried mint
• 1 large potato, peeled and cubed
• 1 tablespoon extra-virgin olive oil
• 6 tablespoons tomato paste
• 1 large garlic clove, minced
• 1 (15 ounce) can chickpeas, drained
• 1 head cauliflower, separated into florets
• 1 pinch salt and freshly ground black pepper

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium-high heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add cauliflower and potato. Combine water and tomato paste in a jar and pour into the pot. Cook on medium-low heat until cauliflower and potato are soft, about 15 minutes.

Step 2

Stir chickpeas into the pot. Season with mint, salt, and pepper and heat until hot, 2 to 3 minutes.