Chana Gobi (aka Chickpeas & Cauliflower)

Prep Time

15 minutes

Cooking Time

20 minutes


serves 4


2 teaspoons coconut oil

1/2 onion, finely chopped

3 cloves garlic, minced

1/2 inch piece fresh ginger, grated

1 med tomato, finely chopped

1 teaspoon ground cumin

1 teaspoon Garam Masala

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne powder or red pepper flakes

Salt and pepper, to taste

2-3 cups cooked chickpeas

1 head of cauliflower, cut into bite-sized pieces

2 cups low-sodium vegetable broth

4 cups spinach, chopped


1. Heat oil in medium saucepan over medium heat and saute the onion until softened, about 5 minutes.

2. Add the garlic, ginger, tomato, and all the spices and saute for another 3 minutes.

3. Stir in the chickpeas, cauliflower, and broth. Bring to a simmer, cover, and cook for 20 minutes.

4. Mix in the spinach and serve.


Serve over rice or potatoes if desired.