Chickpea Hot Pot

This is a one pot meal, easy prep and then just wait for it to cook. The cook time will depend on the grain you use. Quinoa is quick cooking in about 15 minutes total, whereas, brown rice and farro will take about 30-40 minutes.

The picture is of the dish made with farro grain. Farro is an ancient Emmer wheat, so it does have gluten; however, it  has not been hybridized like traditional wheat is. Some people with sensitivities can tolerate the ancient grains with gluten (farro, spelt, einkorn) but have trouble with the traditional wheat. It is not suitable for those who have Crohn’s or a true allergy to gluten or wheat.

Chickpea Hot Pot

Easy one pot meal. This is delicious hot or cold.
Prep Time15 mins
Cook Time30 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: cauliflower, chickpea, farro, grain, kale, one-pot meal, quinoa, rice
Servings: 4
Author: Chef Kim

Equipment

  • knife
  • dutch oven

Ingredients

  • 1 onion chopped
  • 1 T olive oil
  • 2/3 c uncooked quinoa farro, or brown rice
  • 1 can chickpeas rinsed and drained
  • 4 c vegetables broth
  • ½ c orange juice
  • 1 ½ c cauliflower small florets
  • 2 c kale chopped
  • Pinch salt

Instructions

  • If you use quinoa, everything can go in together at once, except kale. In a large pot, sauté onion in olive oil until the onion softens. Add the quinoa, chickpeas, broth, orange juice and cauliflower, stir well. Bring pot to a simmer for 10 minutes.
  • If using farro or rice, after sauteing onion, add grain and 2 cups of broth and simmer covered for 20 minutes. Then stir in the orange juice, remaining broth, cauliflower, chickpeas and cook for 10 minutes.
  • Add the kale at the end and cook for another 5 minutes until wilted. If the mixture gets too thick, add a little water. Season to taste.

 

Cauliflower Happiness + 3 Recipes

I’m sure the cauliflower farmers are happy with all the new cauliflower products out there (pizza, buffalo tenders, tortillas) and the push to substitute this bland low carbohydrate vegetable for potatoes and rice. But we can be happy as well, because it is easy to prepare and is a nutritional powerhouse boasting high amounts of vitamin C and B6, calcium, magnesium phosphorus and potassium, antioxidants and fiber. All this leads to improving memory, inflammatory response, blood pressure, cardiovascular risk and cancer reduction.

I love it and use it as a base for cream sauces, frozen and added to smoothies, and as the star of a crunchy turmeric salad. If you try these recipes, please leave a comment.

Creamy White Sauce / Gravy 

  • 4 cups cauliflower, separated into florets
  • 1 cup yellow onion
  • 1-3 garlic cloves (how you like it)
  • 1/2 cup cashews
  • 1 cup water
  • 1 cup broth or plant milk
  • 1 T white miso
  • 1 tsp Italian seasoning (or thyme, oregano, marjoram)
  • pinch cayenne or black pepper to taste
  • For Gravy: 1 lb mushrooms, sliced

Add the cauliflower, onion, garlic and water to a pot, bring to a boil and turn heat down to low, cover for 10 minutes until cauliflower is very tender. When done cooking, add the mixture to a blender along with the cashews, broth/milk, miso, and seasonings. Let cool a bit so the heat doesn’t blow the top off the blender. 🙂  Blend for a full minute, scrape down the sides of container and blend for another 30 seconds. It should be thick and creamy.  Use this as a white sauce for noodles, over root vegetables to make a scalloped casserole, in a squash lasagna or to make creamed greens.  For a gravy, slice and saute mushrooms and another cup of chopped onions, and pour this sauce into the pan once the mushrooms have cooked and lost most of their moisture. Use the gravy over grains, cooked with lentils, on top of veggie burgers or as a Rague with kale, chard and collard greens.

Cauliflower Berry Smoothie

  • 1/2 cup frozen cauliflower
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen blueberries
  • 1-2 cups spinach
  • 1 cup nut or oat milk
  • add in to your taste, some cinnamon & ginger, or maca & cacao

Blend everything until thick and smooth. Drink Up!

Turmeric Cauliflower Salad 

  • 4-5 cups cauliflower florets in bite size pieces
  • 2 T red onion, chopped
  • 1 rib celery, chopped
  • 1/2 cup chickpeas (optional)
  • 1/2 cup veganaise
  • 1 1/2 tsp ground turmeric,(more to taste)
  • 1 T rice or cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp black pepper

Break up the florets and add to a mixing bowl along with the onion, celery and chickpeas. In a separate small bowl, whisk together the veganaise, turmeric, vinegar, mustard and pepper. Taste this and see if you’d like more turmeric. Stir this into the cauliflower mixture, tossing to coat everything with the dressing. chill and serve. Keeps for 5 days.

Alkalizing Spring Green Soup

 

2 cloves garlic, chopped

1 onions, chopped

2 celery stalks, chopped

2 cups zucchini, chopped

2 cups cauliflower, chopped

7 cups vegetable broth

2 pounds asparagus, trimmed and chopped

¼ c fresh parsley

¼ cup hemp seeds or soaked almonds

 

Use a little water to sauté the garlic, onion and celery. When soft add the zucchini, cauliflower and broth, bring just to a boil and then turn down heat to medium and simmer for about 15 minutes. The cauliflower should be just about tender, then add the asparagus and simmer for an additional 5 minutes. Remove from the heat, add the nuts or seeds and let cool for about 10 minutes. Transfer soup to a blender, do so in batches if necessary, and blend until smooth. About 30-60 seconds.

Warm it through to serve, lighten it up with a squeeze of fresh lemon juice. Enjoy!