Description
A warm, fragrant one-pan meal balancing earthy turmeric, tender cauliflower, creamy chickpeas, and soft potatoes.
Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 2 medium potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon turmeric powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
Instructions
- Heat a large pan over medium heat and add 2 tablespoons of olive oil. Chop the onion, mince the garlic, cut the cauliflower into bite-size florets, and dice the potatoes.
- Add the chopped onion and minced garlic to the hot oil. Sauté for about 3–4 minutes until the onion is soft and fragrant.
- Add the diced potatoes to the pan. Cook for about 5 minutes, stirring occasionally, until the edges start to soften.
- Stir in the cauliflower florets, drained chickpeas, 1 tablespoon turmeric, 1 teaspoon cumin, and salt and pepper. Mix well and cover the pan, cooking for 15 minutes until tender.
- Uncover and taste, adjusting seasoning if necessary. Remove from heat and sprinkle with fresh cilantro before serving.
Notes
For best results, cut vegetables to similar sizes. Consider adding a splash of lemon juice for brightness when serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg