Ingredients

• ¾ cup leek (white and light green part of the stalk only, thinly sliced)
• 2 tsp mustard seed
• 2 medium garlic cloves (minced)
• 1 inch ginger (peeled and minced)
• 1 small head cauliflower, leaves removed, cut into 1” florets (about 4–5 cups)
• 2 tsp ground turmeric
• 1 tbsp ground cumin
• ½ tsp salt (optional)
• ground black pepper (optional) to taste
• 3 cups vegetable broth (unsalted, preferably homemade)
• 1 cup coconut milk
• 15 oz chickpeas (home cooked or BPA-free can, drained)
• 2 cups organic kale (destemmed, chopped)
• ¼ cup cilantro (optional) chopped
• 1 dash cayenne pepper (optional) +1 dash as needed
• 1 dash smoked paprika (optional) +1 dash as needed

Directions

• 1. In a large pot, heat a large stockpot over high heat. Add the leek and mustard seeds. Cook for 2–3 minutes, stirring, until the leeks are translucent.
• 2. Turn the heat down to medium and add the garlic, ginger, cauliflower, turmeric, cumin, and salt and pepper, if using. Sauté to toast the spices lightly, 1–2 minutes. Deglaze the pan with 2–3 tablespoons of water or vegetable broth as needed to keep the vegetables from sticking.
• 3. Add the vegetable broth.
• 4. Bring to a boil, then reduce the heat to a simmer and cook until the cauliflower is tender, about 10 minutes.
• 5. Stir in the coconut milk, chickpeas, and kale. Heat through until the kale is slightly wilted.
• 6. Taste for more salt and pepper, if desired.
• 7. Divide between bowls and serve with chopped cilantro, a dash of cayenne pepper and a dash of smoked paprika, if desired.

Nutrition

Photos