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Cauliflower With Chickpeas And Tomatoes

Diet.Chef's picture
Ingredients
  Fennel seeds 1 Teaspoon
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Cauliflower head 1 , cut into florets
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can)
  Canned chickpeas 15 1⁄2 Ounce, rinsed and drained (1 Can)
  Chopped fresh basil leaves 1⁄4 Cup (4 tbs)
Directions

Place the fennel seeds in a large nonstick skillet over medium-low heat and toast, shaking the pan often, for 1 to 1 1/2 minutes, or until fragrant.
Remove the seeds from the skillet and crush.
Coat the same skillet with olive-oil cooking spray and heat over medium heat.
Add the onion and cook, stirring occasionally, for 5 minutes.
Add the garlic and fennel seeds and cook for 1 minute.
Add the cauliflower and tomatoes (with juice) and heat to boiling.
Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 minutes, or until tender.
Stir in the chickpeas and basil and heat through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Cauliflower
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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