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.