Adapted from my Coconut Curry Chickpeas.
In a large sauté pan heat the oil over low heat. Add in the onions and sweat for 5 minutes.
Then add in the garlic and cook for 1 minute more.
Then add in the lemon juice and stir to scrape any brown bits from the bottom of the pan.
Add in the turmeric and ginger and stir.
Next add in the coconut milk and season generously with salt and pepper. Stir and bring to a simmer.
Add in the cauliflower and cover with a lid. Simmer for 5 - 7 minutes or until the florets are tender.
Add in the chickpeas and simmer for a minute more or until the chickpeas are warmed throughout.
Remove from the heat, and add in the parsley.
Serve warm in a bowl as a stew or over rice.