1 (15-ounce) can chickpeas, rinsed and drained
1 red onion, sliced
1 (2-inch) piece of ginger, minced
2 cloves garlic, minced
1 small head cauliflower, cut into
½ cup water
2 tablespoons tamari
1 tablespoon maple syrup
2 teaspoons Dijon mustard
1 bunch lacinato kale, shredded
1 teaspoon toasted sesame oil
Herbs, nuts or seeds, for garnish
In your largest skillet, drizzle some grape-seed oil, add the chickpeas and some salt. Shake the pan occasionally and cook until the chickpeas start to crisp and brown, about 5-10 minutes. Remove to a bowl.
In the same skillet, add another drizzle of oil and the red onion, ginger and garlic. Sauté until soft and fragrant, about 5 minutes. Add the cauliflower and stir. Mix up your sauce in a bowl: water, tamari, maple syrup and Dijon mustard. Add this to the pan and let cook until the cauliflower is cooked through, about 5-10 minutes.
In the same pan, wilt the kale and taste to add more salt-tamari if necessary. Drizzle with toasted sesame oil and serve. Season to taste with black pepper. Add any herbs, nuts or seeds you want as a garnish.
This Cauliflower, Kale, and Chickpea Sauté is a one-pan dinner that I find myself making over and over again in the summer. It’s flavorful and fast and has two different cancer-fighting cruciferous veggies in it to boot.