Turmeric Golden Stew with Cauliflower + Chickpeas

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Serves 4 bowls

Adapted from my Coconut Curry Chickpeas.


  • 3 tablespoons olive or coconut oil 
  • 1 medium onion, diced small
  • 4 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground ginger
  • {2} cans full-fat coconut milk
  • 3 cups cauliflower florets
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups cooked chickpeas
  • sea salt, to taste
  • black pepper, to taste


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. 

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