0.5 c. canned chickpeas or garbanzo beans drained and rinsed
0.25 tsp. ground cumin
0.25 tsp. ground coriander
0.5 tsp. shredded fresh ginger
0.33 c. lowsodium vegetable stock
1 tsp. golden raisins
2 c. chopped spinach
Instructions
place cauliflower in food processor and pulse
until texture of rice
Heat olive oil in skillet over mediumhigh heat and
add zucchini, carrot, chickpeas, cumin, coriander,
and ginger. Saute until vegetables just begin to
soften about 3 min.
Add stock and raisins, reduce heat and simmer for
3 minutes.
Add spinach and cauliflower and cook until spinach
is wilted about 2 min.
Originally Submitted
6/30/2015
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