15ozchickpeas (home cooked or BPA-free can, drained)
2cupsorganic kale (destemmed, chopped)
¼cupcilantro (optional) chopped
1dashcayenne pepper (optional) +1 dash as needed
1dashsmoked paprika (optional) +1 dash as needed
Directions
1
In a large pot, heat a large stockpot over high heat. Add the leek and mustard seeds. Cook for 2–3 minutes, stirring, until the leeks are translucent.
2
Turn the heat down to medium and add the garlic, ginger, cauliflower, turmeric, cumin, and salt and pepper, if using. Sauté to toast the spices lightly, 1–2 minutes. Deglaze the pan with 2–3 tablespoons of water or vegetable broth as needed to keep the vegetables from sticking.
3
Add the vegetable broth.
4
Bring to a boil, then reduce the heat to a simmer and cook until the cauliflower is tender, about 10 minutes.
5
Stir in the coconut milk, chickpeas, and kale. Heat through until the kale is slightly wilted.
6
Taste for more salt and pepper, if desired.
7
Divide between bowls and serve with chopped cilantro, a dash of cayenne pepper and a dash of smoked paprika, if desired.
Chef's Notes
Substitutions
In place of leek use onion or shallot.
Use white beans or another legume of choice instead of chickpeas.
Use your favorite organic leafy green in place of kale, such as spinach, mustard greens, or bok choy.
Instead of cilantro use parsley or chives.
Storage
Store in an airtight container in the refrigerator for 5–7 days or in a freezer-safe container for up to 30 days.
Ingredients
¾cupleek (white and light green part of the stalk only, thinly sliced)
2tspmustard seed
2medium garlic cloves (minced)
1inch ginger (peeled and minced)
1small head cauliflower, leaves removed, cut into 1” florets (about 4–5 cups)
15ozchickpeas (home cooked or BPA-free can, drained)
2cupsorganic kale (destemmed, chopped)
¼cupcilantro (optional) chopped
1dashcayenne pepper (optional) +1 dash as needed
1dashsmoked paprika (optional) +1 dash as needed
Directions
1
In a large pot, heat a large stockpot over high heat. Add the leek and mustard seeds. Cook for 2–3 minutes, stirring, until the leeks are translucent.
2
Turn the heat down to medium and add the garlic, ginger, cauliflower, turmeric, cumin, and salt and pepper, if using. Sauté to toast the spices lightly, 1–2 minutes. Deglaze the pan with 2–3 tablespoons of water or vegetable broth as needed to keep the vegetables from sticking.
3
Add the vegetable broth.
4
Bring to a boil, then reduce the heat to a simmer and cook until the cauliflower is tender, about 10 minutes.
5
Stir in the coconut milk, chickpeas, and kale. Heat through until the kale is slightly wilted.
6
Taste for more salt and pepper, if desired.
7
Divide between bowls and serve with chopped cilantro, a dash of cayenne pepper and a dash of smoked paprika, if desired.
