cauliflower stew in a bowl with a spoon

Turmeric Golden Stew with Cauliflower + Chickpeas

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 bowls


  • 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.