Braised chickpeas with cauliflower rice is one of the fastest little meals on the planet. The trick is spicing the cauliflower rice. Simply pulse chopped cauliflower florets in a food processor with cumin and coriander until it looks like rice, and voila!, you have a base for your braised chickpeas—no heat required.
Curried Chickpeas with Cauliflower Rice
1 tablespoon coconut oil
1 x 400g tin (1½ cups) chickpeas (garbanzo beans), drained and rinsed
1 tablespoon curry powder
200ml (¾ cup + 1½ tablespoons) coconut milk
½ cauliflower head, cut into chunks
½ teaspoon ground cumin
handful of coriander (cilantro)
50g (1 scant cup) fresh spinach
1. Heat the coconut oil in a frying pan over a medium-high heat. Add the chickpeas and curry powder, stirring for a few moments, and then pour in the coconut milk. Lower the heat and leave to simmer while you make your cauliflower rice.
2. Place the cauliflower, cumin and coriander in a food processor and pulse until the cauliflower looks like rice, then remove and divide between bowls.
3. Stir the spinach into the chickpea mixture and leave to simmer for 2 minutes, then spoon it over the cauliflower rice.Serves 2.