Name: Cauliflower Couscous with Chickpeas
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 15-ounce can of chickpeas, drained, rinsed, and patted dry (or 1 1/2 cups cooked chickpeas); 1 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1/4 teaspoon sea salt; 1 tablespoon olive oil; 4 tablespoons fresh lemon juice; 2 teaspoons dijon style mustard; 1 clove of garlic, minced; 1 teaspoon fine sea salt; 1/4 cup extra virgin olive oil; 1 large head cauliflower, cut into florets; 1 1/2 cups cherry tomatoes, halved; 1/2 red onion, diced; 1/2 cup kalamata olives, chopped; 1 cucumber, finely chopped; 1 cup parsley, finely chopped; 1/3 cup pumpkin seeds; 1 teaspoon crushed red pepper flakes; Sea salt and pepper to taste

Scale

Ingredients

4 tablespoons olive oil
2 Spanish onions, diced
2 large jalapeño peppers, seeded, chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger root
2½ teaspoons sea salt, plus more to taste
1 teaspoon ground turmeric
1½ teaspoons smoked paprika
1 teaspoon ground cinnamon
2 teaspoons ground cumin
½ teaspoon ground black pepper
Pinch of cayenne
1 small can of tomato paste (about 6 oz.)
1 small head of cauliflower, chopped
1 very large bunch chard, stems sliced ½-inch thick, leaves torn into bite-size pieces
2 carrots, diced
1 small butternut squash, cut into bite-size chunks
1 pound dried chickpeas, soaked overnight in water to cover
1 splash (about 2 tablespoons) of unfiltered apple cider vinegar
Juice from 1 lemon
Juice from 1 lime
2 tablespoons chopped preserved lemon or fresh lemon zest, more to taste
½ cup fresh cilantro, plus more for garnish
(Optional) arugula, for garnish

Instructions

Heat oil in a large pot over high heat. Add onion and jalapeños and sauté until limp, 3 minutes. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned.
Add butternut squash, chard stems, carrot and cauliflower, and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.
Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add the lemon and lime juice and the splash of apple cider vinegar. Add more water if needed (this should be like a stew).
Add chard leaves, 1/2 the cilantro, and preserved lemon or the fresh lemon zest to pot, and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and arugula, if you want the extra peppery bite.

Nutrition

Serving Size: 6