Thai Peanut Coconut Cauliflower Chickpea Curry

For the curry:
1/2 tablespoon coconut oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 large carrot, thinly sliced
1 small head cauliflower, broken into florets (3-4 cups)
1 bunch green onions, diced
1 15-ounce can coconut milk
1/3 cup water or vegetarian broth
2 tablespoons red curry paste
2 tablespoons natural creamy peanut butter (or cashew butter)
1/2 tablespoon soy sauce
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 red bell pepper, julienned
1 15-ounce can chickpeas, rinsed and drained
1/2 cup frozen peas
 
To garnish:
Fresh cilantro
Sliced green onion
Chopped peanuts or cashews
 
Place a large deep 10-inch skillet or a large pot over medium high heat. Add coconut oil, garlic, and ginger and cook for 30 seconds. Then add carrot, cauliflower, and green onions, and sauté for 3-5 minutes until cauliflower begins to turn a slight golden brown and green onions soften.
 
Add coconut milk, water/broth, curry paste, peanut butter, soy sauce, turmeric, cayenne pepper, and salt, and stir well to combine. Stir in bell pepper and chickpeas; simmer over medium-low heat for 10 minutes. Taste and adjust seasonings as necessary.
 
Before serving, stir in frozen peas and simmer an additional minute. Garnish with cilantro, green onion, and chopped peanuts/cashews.
 
Serves 4.
 
From Ambitious Kitchen blog

Falafel Naan Wraps with Golden Rice and Yogurt Sauce

For golden rice:

2 tablespoons salted butter

1/2 teaspoon ground turmeric

1 pinch crushed red pepper flakes

1 cup long grain or basmati rice

For falafel:

1 cup chopped veggies, such as carrots, cauliflower, or broccoli

1 can (16 ounces) chickpeas, drained + rinsed

1/2 cup all-purpose flour (use a gluten-free flour, if needed)

1/4 cup raw sesame seeds

2 cloves garlic, grated

1 teaspoon ground cumin

1/4 cup fresh cilantro, parsley, or oregano

Kosher salt and black pepper

Canola or vegetable oil, for frying

For yogurt sauce:

1/2 cup plain Greek yogurt

2 teaspoons honey

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

1/4 cup fresh parsley chopped

1 clove garlic, grated (use 2 if you love garlic)

6 fresh naan or pitas, warmed

Shredded lettuce, cucumbers, and harissa sauce, for serving

To make the rice:

Melt the butter with turmeric, and crushed red pepper flakes in a medium pot over high heat.  Add the rice and toss to coat.  Stir in 2 cups water and a pinch of salt and bring to a boil.  Place the lid on the pot and turn the heat down to the lowest setting possible.  Allow the rice to cook 15 minutes on low and then turn the heat off completely.  Let the rice sit, covered, for another 10 minutes (don't take any peeks inside!).  Fluff the rice with a fork.

To make the falafel:

Add the veggies to the bowl of a food processor and pulse until finely chopped.  Add the chickpeas, flour, sesame seeds, garlic, cumin, cilantro, and a pinch each of salt and pepper.  Pulse until the mixture is combined and mostly smooth.  Roll the dough into rounded teaspoon-size balls.

Add a few inches of oil to the bottom of a heavy pot.  Heat to 375 degrees F.  Fry the balls for 2-3 minutes or until golden and cooked through.  Drain onto paper towels and then sprinkle lightly with salt.

To make the yogurt sauce:

Combine all ingredients in a bowl, adding 1-2 tablespoons water if needed to thin the sauce.  Taste and season with salt.

To assemble:

Stuff the rice into the wraps and top with lettuce, falafels, and cucumber.  Drizzle the yogurt sauce and harissa over the falafels.  Enjoy!

Serves 6.

From Half-Baked Harvest blog, with very minor changes

Butternut Squash Hummus

1/2 cup dried chickpeas
1/2 teaspoon kosher salt

1 cup cubed butternut squash (1/2-inch cubes)
2 medium garlic cloves
1/4 cup tahini
3 tablespoons fresh lemon juice
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cayenne, or less to taste
1/2 teaspoon kosher or coarse sea salt
1/4 cup extra virgin olive oil, plus more for drizzling
1/4 cup water, or as needed
Freshly ground black pepper

Topping:
1/4 cup pomegranate seeds
2 tablespoons chopped parsley 
Drizzle of olive oil

Put the chickpeas and salt into a pressure cooker/Instant Pot and add water to cover by 1 inch.  Cook on high pressure for 50 minutes.  Allow the pressure to naturally release.  The chickpeas should be tender and soft.  If not, cook at high pressure for another 5 minutes, then manually release the pressure.  Drain the chickpeas.  If desired, for smoother hummus, remove their skins.  Alternatively, use 1 1/2 cups canned chickpeas, drained and rinsed.

Meanwhile, heat the oven to 400 F.  Line a baking sheet with parchment paper.  Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper.  Wrap the garlic cloves in foil with a drizzle of olive oil and place on the baking sheet.  Roast for 20 to 25 minutes, until the squash is tender.  Let cool slightly.  Peel garlic.

In a food processor, combine the chickpeas, roasted squash and garlic, tahini, lemon juice, cumin, coriander, cayenne, and salt.  With the blade running, drizzle in the olive oil.  Add water as needed to blend to a smooth consistency.  Taste and adjust seasonings.

To serve, top with pomegranate seeds, parsley, and a drizzle of olive oil.

Serves 6 to 8 as an appetizer.

From Love and Lemons blog, with changes

Roasted Beetroot Falafel with Green Tahini Dip

Green tahini dip:

1/4 cup coarsely chopped fresh cilantro

1/4 cup coarsely chopped fresh parsley or mint

2 tablespoons tahini

1/2 cup yogurt

1/2 teaspoon ground pepper

Salt, to taste

Beet falafel:

2 cups chickpeas, soaked in water overnight

1 cup roasted beets, chopped

1 onion, diced

1 cup fresh parsley and/or cilantro

2 green chilies, chopped

4 large garlic cloves, minced

3 tablespoons tahini

2 teaspoons cumin powder

1/4 teaspoon baking soda

Salt, to taste

1 egg (optional)

For green tahini dip:

Pulse cilantro, parsley/mint, tahini, yogurt, pepper, and salt, in a food processor until similar in texture to pesto.  Gradually drizzle in water to thin, if needed, until dip is light green and the consistency of sour cream.

For beet falafel:

Drain and rinse the chickpeas well.  Add them to the bowl of a food processor, along with roasted beets, onion, parsley/cilantro, green chilies, garlic, tahini, cumin, baking soda, and salt, and egg if desired, and pulse until mixture is coarse and holds together when pressed.

Transfer mixture to a bowl.  With damp hands, shape into about 20 2-inch flattened balls.  These can be refrigerated for 30 minutes if you wish.

Heat oil over medium heat.  Fry about 4 balls at once for a few minutes on each side, or until golden brown.  Drain on paper towels.

Drizzle falafel balls with green tahini dip.  Can be garnished with cucumber and cilantro, with lemon juice squeezed over.  Sprinkle with some ground pepper.

Serves 4-6.

From MyGingerGarlicKitchen.com with minor changes

To make tahini paste:

1 cup sesame seeds

2 tablespoons olive oil, or as needed

Toast raw sesame seeds until they are lightly colored and fragrant, about 5 minutes.  Place the sesame seeds in a grinder and grind until the sesame seeds form a crumbly paste.  Add 2 tablespoons olive oil and process for 1 minute or until the mixture forms into thin and fairly smooth paste.  Add more oil if needed.  Transfer the tahini to an airtight container and store it in the refrigerator for a month or longer.  If the mixture separates, stir the tahini to redistribute the oil.

Herby Lemony Orzo Salad

4 cups chicken broth, vegetable broth, water, or combination
1 1/2 cups orzo
2 large handfuls baby spinach or arugula leaves, chopped 
1 15-ounce can chickpeas/garbanzo beans or white beans, rinsed and drained
1 cucumber, diced
1 red bell pepper, diced
1 cup roughly chopped basil leaves
1-2 lemons, zested and juiced
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste

Pour the broth/water into a heavy, large saucepan - add salt if using only water.  Cover the pan and bring to a boil over high heat.  Stir in the orzo.  Cover partially and cook until the orzo is tender but still firm, stirring frequently, about 7 minutes.  Drain the orzo through a strainer.  Transfer orzo to a large bowl and toss until it cools slightly. Set aside to cool completely.

Add remaining ingredients to bowl.  Toss evenly until combined.  Taste and season with a few generous pinches of salt and pepper, or more to taste, and also add more lemon juice if desired.

Serve immediately or cover and refrigerate for up to 3 days.

Recipe combined from GimmeSomeOven blog and Giada De Laurentis from the Food Network

Farro Salad with Spiced Chickpeas

Tahini dressing:
1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne 
1/2 teaspoon salt

3/4 cup farro

Spiced chickpeas:
1 15-ounce can chickpeas
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8 teaspoon cayenne
Freshly ground pepper
Salt to taste

2 tomatoes
1 cucumber or zucchini
1 jalapeno (optional)

To make the dressing, combine dressing ingredients in a blender or food processor.  Blend until smooth.  Set the dressing aside until ready to use.  (Keep in the refrigerator for up to 5 days.)

Rinse the farro.  Place in a medium saucepan with 3 cups water, and a pinch of salt if desired, and bring to a low boil.  Cover and cook for about 15 minutes, until tender.  Drain off any remaining water or cook, uncovered, over medium-high heat, stirring constantly, until extra water has evaporated.

Rinse and drain the chickpeas.  Heat the olive oil in a skillet over medium heat.  Add the drained chickpeas.  Sprinkle with spices.  Stir the chickpeas to coat with the spices, then continue to saute for about 5 minutes, or until the outside of the chickpeas are slightly browned and blistered.  Season with salt to taste.  (Alternatively, roast in a 400 F oven for about 30 minutes.)

Chop the tomatoes and cucumber or zucchini.  Finely chop the jalapeno, if using.  Mix ingredients together, and drizzle with dressing.

Serves 4.

From BudgetBytes blog, with a few changes

Roasted Cauliflower Salad with Lemon Tahini Dressing

1 cauliflower

1/2 red onion

2 tablespoons olive oil

Salt and pepper to taste

Lemon tahini dressing:

1/3 cup tahini

1/3 cup water

1/4 cup lemon juice

2 cloves garlic, minced

1/2 tsp cumin

1/4 tsp cayenne

1/4 tsp salt

Spiced chickpeas:
15 ounce can of chickpeas

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/4 teasoon garlic powder

1/4 teaspoon cayenne

Salt and pepper to taste

4 cups baby spinach or other greens

1/2 bunch parsley

Heat the oven to 400º F. 

Cut the cauliflower into small florets.  Slice the red onion into 1/4-inch strips.  Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper; toss until coated.  Place them on a baking sheet.  Roast for 20 minutes, then stir, return to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let cool slightly.

While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

Drain and rinse the chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.

Slice spinach leaves into 1/2-inch strips.  Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1 1/2 cups loosely  packed, once chopped).  Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas, spinach, and parsley.  Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

Serves 4.

From BudgetBytes blog, with some changes

Roasted Cauliflower and Chickpea Soup

For the soup:

1 cauliflower, cut into florets (about 4 cups total)

1 (15-ounce) can chickpeas, rinsed and drained

5 garlic cloves, peeled

3 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon paprika

1 tablespoon vegetable oil

2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)

1/4 teaspoon black pepper

4 cups vegetable broth

1 cup water

1/2 cup heavy cream

For the garnish:

Reserved roasted cauliflower and chickpeas

Red pepper flakes

Fresh thyme leaves

Heavy cream

Heat the oven to 400 F.  

On a large, rimmed baking sheet or in a large baking pan, toss the cauliflower florets, chickpeas and whole garlic cloves with the 3 tablespoons of olive oil and the cumin, salt and paprika.  Roast for 30 minutes, stirring once halfway through.  Remove from the oven and set aside, reserving about 1/2 cup for the garnish.

Meanwhile, heat the 1 tablespoon of vegetable oil in a large pot over medium heat.  Add the cubed potatoes and black pepper.  Cook for about 2 minutes, stirring frequently.  Add the vegetable broth and the water and increase the heat to bring the mixture to a boil.  Once boiling, turn the heat down to maintain a simmer.  Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes.  Remove the pot from the heat.  Stir in the roasted cauliflower mix.

Puree the soup using an immersion blender.  (Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids.)  Return the pureed soup to the stove-top and gently re-warm it.  Stir in the heavy cream.  Season to taste with salt and pepper.

To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream, if desired. 

Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Serves 4 to 6. 

From Floating Kitchen blog

Mughlai Channe (Chickpeas Cooked in Mughal Style)

5 tablespoons peanut or canola oil
2 bay leaves
2 small cinnamon sticks
6 whole cardamom pods
2 medium onions, peeled and finely chopped
1 2-inch piece fresh ginger, peeled and grated to a pulp
3 to 4 garlic cloves, peeled and mashed to a pulp
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 cup plain yogurt
5 tablespoons pureed tomatoes (not paste)
3 cans chickpeas, rinsed and drained
3 cups vegetable stock
2 1/2 teaspoons salt
2 teaspoons garam masala
1 1/2 teaspoons amchur powder
1 tablespoon ground roasted cumin seeds
1/2 teaspoon cayenne, or to taste
1/2 cup finely chopped fresh cilantro

In a large pot, heat oil over medium-high heat.  When hot, put in the bay leaves, cinnamon sticks, and cardamom pods.  Stir a few times and add the onions.  Stir and fry for 8 to 9 minutes, or until the onions are just browning around the edges.  Put in the ginger and garlic and stir for about 1 minute.  Add the cumin and coriander, stir for a few seconds, then stir in 1 tablespoon of the yogurt.  Stir and fry until it becomes one with the onions.  Add a second tablespoon of yogurt and stir until it, too, incorporates with the sauce.  Continue adding yogurt a tablespoon at a time until the full 1/2 cup has been incorporated.

Stir in the pureed tomatoes and cook for 2 minutes.  Now add the chickpeas, vegetable stock, salt, garam masala, amchur, ground roasted cumin, and cayenne.  Stir to mix and bring to a boil.  Reduce the heat to low and simmer gently, uncovered, for 15 minutes.  Add most of the cilantro and stir it in, leaving just a little for a final garnish.

Serves 6.

From World Vegetarian by Madhur Jaffrey, with minor changes


Note:  To make with dried chickpeas, soak 2 1/2 cups dried chickpeas overnight in water that covers them by several inches.  Drain, discarding the soaking liquid.  Put the chickpeas in a pressure cooker with 5 cups of water.  Cover and bring up to pressure.  Cook for 20 minutes.  Allow the pressure to drop by itself, uncover, and set aside.  (Alternatively, if you don't have a pressure cooker, cook the soaked drained chickpeas with 8 cups of water for 1 1/2 to 3 hours until tender.)  Allow the chickpeas to cool in the cooking liquid.  Use the cooking liquid in place of the vegetable stock in the recipe, adding another cup or two of stock if additional liquid is needed.)

Roasted Cauliflower and Chickpea Salad

1 head cauliflower
1 to 2 15-ounce can(s) chickpeas, rinsed and drained
2 tablespoons dijon mustard
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
Pinch of salt
Pinch of black pepper
About 4 cups spinach leaves (baby spinach, or chopped into bite-size pieces)
1/3 cup parsley, chopped

Heat oven to 400° F. 

Cut the cauliflower into small florets.  Place the cauliflower and chickpeas in a large baking dish and toss with 1 tablespoon olive oil and season with salt and pepper.  Roast for about 45 minutes, until cauliflower and chickpeas are nicely browned.

Meanwhile, whisk together the mustard, 2 tablespoons olive oil, vinegar, and pinches of salt and pepper.

Toss roasted cauliflower and chickpeas with spinach and dressing.  Add parsley and toss to combine.

Serves 4.

From TheWheatlessKitchen.com, with change

Moroccan Chickpea Soup

1 large onion, finely chopped

1/2 medium celery root, finely diced

3 tablespoons vegetable oil

1 teaspoon turmeric

1 teaspoon black pepper

1/2 teaspoon cinnamon

1 28-ounce can puréed tomatoes (or use canned whole tomatoes and purée)

1 1/2 cups canned chickpeas, rinsed and drained, or cooked dried chickpeas*

4 cups vegetable broth

1 cup red lentils

1/2 cup chopped fresh parsley or cilantro

Lemon wedges to serve

Cook onion and celery root in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.  Stir in tomato purée, chickpeas, vegetable broth, and lentils.  Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 20 minutes.  Stir in parsley or cilantro and salt to taste.  Serve with lemon wedges to season to taste.

*Cooked dried chickpeas:

Soak 1 1/2 cups dried chickpeas in water to cover by 2 inches for 8 to 12 hours.  Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid to add to soup.

Serves 6.

From Gourmet via Epicurious, with many changes

Sprouted Chickpea Falafel

1 3/4 cups sprouted chickpeas (or regular dried chickpeas, soaked for 24 hour)
1 small onion, quartered
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne
1 cup fresh parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1 tablespoon fresh lemon juice
1 egg
Vegetable oil for frying

Combine all ingredients except the oil in the bowl of a food processor and process until finely minced but not pureed.

Pour about an inch of vegetable oil into a deep pan and heat to 350° F.

Form small patties of the chickpea mixture and fry in the heated oil until deep brown.  Flip over and cook on second side until fully browned.  Remove and drain on paper towels.

(Alternatively, to bake falafel: Heat oven to 375° F.  Oil a rimmed baking sheet.  Scoop out 2 tablespoons of chickpea mixture at a time - shape into small patties about 2 inches wide and 1/2-inch thick.  Place on the oiled pan.  Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until deeply golden on both sides.)

Serves 4 to 6.

From The Best Recipes in the World by Mark Bittman via Life in Recipes blog, with minor changes

Sprouted Hummus

1/2 cup dried garbanzo beans
1 garlic clove, sliced
1/2 cup extra virgin olive oil
1 jalapeno or serrano pepper, minced
3 tablespoons fresh lemon juice
1 teaspoon sea salt
2 tablespoons sesame tahini

Soak the garbanzo beans at least 18 and up to 24 hours.  Drain and rinse them.  Place in a sieve or sprouting jar, and rinse and drain 2 to 3 times per day for 2 to 3 days, or until sprouts have emerged from the bean.

Place the sliced garlic in the olive oil and press the slices gently with a spoon to better flavor the oil.  Set aside to allow flavor to infuse.

Rinse the beans well.  Place in a medium saucepan, cover with water, and bring to a boil over high heat.  Reduce the heat to medium and continue simmering beans for 1 to 1 1/2 hours, or until tender.  Drain and rinse well in cold water.

Slip the papery skins off the garbanzo beans, and place the beans in the bowl of a food processor.  Add the pepper, lemon juice, salt, and tahini.  Pulse for 10 seconds, until the ingredients are loosely blended.

Remove the garlic slices from the olive oil and discard them.  Pour the oil into the feeder tube of the food processor, so it drips into the bowl in a slow and thin stream, and process until the olive oil is incorporated and the hummus is well-emulsified.  Serve immediately, or store in an airtight container.  It will keep in the fridge for about a week.

From Nourished Kitchen blog

Puchkas

200 grams plain yogurt
Salt to taste
1/4 teaspoon chili powder
1/4 teaspoon roasted cumin powder
100 grams potato (about 1 medium)
20 small ready-made puris (pani puris)
50 grams cooked chickpeas, rinsed
Sev
Tangy Herb Chutney
Quick Tamarind Chutney

Whisk the yogurt with a little salt, the chili powder, and the cumin powder until smooth.

Boil the potato in salted water until tender, then peel and cut into 1/2-inch cubes.

Assemble the puchkas when ready to eat.  Break a hole in one convex side with a fingernail.  Fill each puri with a few potato pieces and chickpeas.  Spoon a little yogurt in, then add some tamarind chutney and tangy herb chutney.  Sprinkle generously with sev and serve immediately.

Serves 4.

From I Love Curry by Anjum Anand

Light and Creamy Hummus

15-ounce can of chickpeas, drained, liquid reserved
2 garlic cloves
Juice of 1 lemon
4 tablespoons tahini
Salt to taste
Paprika, extra virgin olive oil, if desired

Process the chickpeas, garlic, lemon juice, and salt in a food processor until the mixture is as smooth as possible, adding a little of the reserved chickpea liquid if necessary.  Add tahini and process again until very smooth and creamy, adding more of the liquid as you go - you probably won't need it all.  Stop processing when you reach your desired consistency.  Serve in a bowl, or spread it out on a plate, and sprinkle with a little paprika and/or drizzle with olive oil if desired.


From New Vegetarian Cooking by Rose Elliot

Leek, Chickpea, and Turmeric Soup

1 tablespoon canola oil
9 ounces leeks, finely sliced (the white and light green parts of about 3 or 4 leeks)
1/2 teaspoon turmeric
2 cups canned chickpeas, drained
Juice of one-half lemon
2 to 3 tablespoons flat-leaf parsley, roughly chopped
About 1 cup cherry or grape tomatoes, halved
Salt to taste

Heat the oil in a large saucepan and add the leeks.  Stir gently so they all get coated with the oil, then cover and leave to cook for 4-5 minutes; don't let them brown.

Add the turmeric, chickpeas, and 2 1/2 cups water.  Bring to a boil, then reduce the heat and leave to simmer gently for 10-15 minutes, or until the leeks and the chickpeas are tender.

Stir in the lemon juice, chopped parsley, and halved tomatoes.  Season to taste with salt.

Serves 2 to 4.


From New Vegetarian Cooking by Rose Elliot, with some changes

Tomato-Chickpea Soup

1/4 cup canola oil
1 onion, finely diced
1 teaspoon kosher salt
2 small carrots, cut into 1/8-inch-thick half-moons
1 handful green beans, ends trimmed and cut into 3/4-inch lengths
1 1/2 cups very small cauliflower florets
1 28-ounce can whole peeled tomatoes
1 15-ounce can chickpeas, rinsed and drained
1 tablespoon tamari
Juice of half a lemon
2 cups vegetable stock
1/2 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
Extra virgin olive oil
Flat-leaf parsley leaves, for garnish

Heat the oil in a medium saucepan (at least 3 quarts) over medium-high heat.  Add the onion and salt and saute for 1 minute.  Add the carrots and saute for 2 minutes.  Add the green beans and cauliflower and saute for 2 minutes more. 

Add the juice from the tomatoes.  Coarsley chop the tomatoes and add them to the pan.

Add the chickpeas, tamari, lemon juice, stock, basil, thyme and paprika.  Bring to a simmer; reduce the heat and simmer for 10 minutes.  Taste and adjust the seasoning.

Serve, garnished with a drizzle of extra virgin olive oil and parsley.

Serves 4.


From Herbivoracious by Michael Natkin