MARRY ME CHICKPEAS
RECIPE TYPE
Vegetarian
SERVES
8
Cook: 30 min
Ingredients
2 tbsp Longo's Mediterranean Extra Virgin Olive Oil
2 cups chopped cauliflower florets
1 cup diced carrot (about 1 large)
1/2 cup Longo's Curato Julienne Sundried Tomatoes
3 cloves garlic, chopped
1 tsp each Longo's Essentials Italian Seasoning and freshly ground Longo's Sea Salt
1/2 tsp Longo's Essentials Crushed Chilies
Directions
Heat oil in large, deep skillet; add cauliflower, carrot, sundried tomatoes, garlic, Italian seasoning, salt and chilies. Cook, stirring often, for 5 minutes or until just starting to brown. Add tomato paste; cook, stirring, for 1 minute. Add broth and wine; cover and simmer for 5 minutes. Stir in chickpeas and coconut milk. Simmer, uncovered, for 20 minutes or until sauce is thickened and vegetables are tender. Stir in basil just before serving. (Make-ahead: This dish can be made ahead up to the point of adding basil and rewarmed on the stovetop or in a low oven.) Serve with crusty bread or flatbread on the side.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 12g | Fibre 10g |
Fat 16g | Sugar 5g |
Carbs 38g | Sodium 610mg |
