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Cauliflower and Chickpeas Any Time of Day

sautéed cauliflower and chickpeas with ground turmeric and cumin and topped with lots of cilantro and Greek yogurt.

The fog in my head is finally clearing after a two-week-long bug. I’ve gotten behind on work and thus things are extra busy this week. I’ve been feeling what many of you–who don’t have much, if any, time to think about food and what you’re going to cook for dinner–and how I often used to feel when I didn’t get home until 6:30pm. . . .What are we going to eat?! Yesterday I got lucky and brought (very good) leftovers home from a conference (Farmer Chef Connection 2012) and I quickly sautéed some cauliflower to round out dinner. The night before we had grilled cheese sandwiches with pickles and a handful of peanuts and carrot sticks. I managed to remember to take a quart of cooked chickpeas out of the freezer yesterday so that will turn into something tonight.

Home-cooked and previously frozen chickpeas (garbanzo beans). I always freeze them in their cooking liquid in case I want to make a soup or hummus or some dish that needs liquid. That way you already have flavorful, nutritious "stock" on hand.

And some of those chickpeas and the leftover cauliflower were my saving grace this morning. I have been dabbling in some unconventional (at least for this part of the world) breakfasts occasionally–leftover soup; sautéed greens and a fried egg, etc. Considering that I’m still rather congested, my typical bowl of muesli with yogurt or milk hasn’t been sounding so good. So this morning I added 1/2 cup or so of chickpeas to the pan with the remainder of last night’s cauliflower, a splash of olive oil and 1/4 teaspoon each of ground turmeric and cumin and warmed all of that up. In addition to being delicious and bright, turmeric has anti-inflammatory qualities which I could certainly use right now. . . So I topped my yellow-hued cauliflower and chickpeas with lots of chopped cilantro and a dollop of Greek yogurt (I couldn’t quite forego my beloved yogurt) and had myself a most satisfying breakfast. And the assembly/cooking of this breakfast bowl took about 5 minutes since the two main ingredients were already cooked.

This quick saute would make a more conventional lunch or dinner dish so if cauliflower isn’t your thing first thing in the morning, don’t worry!

Wishing you all good health and happy (almost) spring!

P.S. I’m going to be running a special for folks who have never taken a class at Cook With What You Have for $15 off any class this spring so stay tuned our get in touch right away.

Cauliflower and Chickpeas with Cilantro and Yogurt

If you have leftover cooked or roasted cauliflower then this comes together in a matter of minutes.

serves 4 as a side or 2 an entrée with a fried egg on top!

1 small-medium head of cauliflower, trimmed and broken into florets
1 1/2 cups (or more) cooked or canned (and drained) chickpeas
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
Salt
1/3 – 1/2 cup chopped cilantro
1/3 of a cup Greek or plain, whole-milk yogurt
Olive, coconut or sunflower oil

Heat a tablespoon of oil in a large skillet over medium-high heat. Add the cauliflower and stir and then cook without stirring for a few minutes to let it brown just a bit. Add a splash of water and cover the pan and continue cooking for another few minutes until the cauliflower is just tender when pierced with a fork.

Add a little more oil if the pan is dry and then stir in the spices and let cook for a few seconds. Then add the chickpeas and stir well and cook until just heated through. Make sure not to burn the spices so turn the heat down a bit if need be. Season generously with salt and serve topped with cilantro and yogurt.

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5 Comments Post a comment
  1. Well this is good timing for me and my fridge – I just happen to have these exact fresh ingredients on hand and am loving the idea. I picked up some fresh, in the pod garbanzo beans today, a first. Do you know how long to simmer them by chance?

    March 7, 2012
    • Hi Brenda! The fresh garbanzos won’t take very long and you could start them in the same skillet a few minutes before the cauliflower (with a splash or two of water) and then test them after five or so, then add some oil and the cauliflower. Let me know how it goes!

      March 7, 2012
  2. Elizabeth #

    Wonderful! So much flavor with so few ingredients…my eight-year-old gobbled it up and so did her grandma. Grandma went home with the recipe to serve it this weekend at a potluck for 20.

    March 9, 2012
  3. Reblogged this on Inspiredweightloss.

    March 15, 2012

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