Curried Chickpeas with Cauliflower and Coconut Milk
Ingredients
For soaking and cooking the chickpeas
-
3
tablespoons plus 1 teaspoon
kosher salt
-
1
pound
dried chickpeas
-
Few
sprigs
thyme
-
½
onion
onion
For the curried chickpeas and cauliflower
-
1
head
cauliflower
-
1
tablespoon plus 2 teaspoons
kosher salt
-
3
tablespoons
extra-virgin olive oil
-
1
small
onion, diced
-
1
tablespoon
curry powder
-
13.5
oz
unsweetened coconut milk
-
4
cups
cooked chickpeas
-
¼
cup
raisins
-
¼
cup
toasted pine nuts
-
1
cup
finely chopped cilantro
-
Naan
for serving
Instructions
- Soak the chickpeas in a large bowl of water with salt for 8 to 24 hours, then drain.
- Cook the soaked chickpeas with onion, thyme, and remaining salt in water until tender, about an hour.
- Cut the cauliflower into florets and boil in salted water for 5 minutes until tender, then cool.
- In a pot, warm olive oil and sauté diced onion and curry powder until fragrant.
- Add coconut milk and water to the pot, then stir in salt, cauliflower, chickpeas, raisins, and optional pine nuts.
- Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes.
- Stir in cilantro and adjust seasoning with salt before serving with naan.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
18g
Total carbohydrates
40g
Total protein
15g
Sodium
800mg
Cholesterol
0mg
You might also like