No votes yet
Active time
25 minutes
Serves 4

2 tablespoons extra-virgin olive oil

1 onion, chopped

1 yellow squash, chopped

1 red pepper, seeded and chopped

1 small head cauliflower, broken into florets

1 teaspoon cumin

1 can (14.5 ounces) diced tomatoes

1 can (15 ounces) chickpeas, drained and rinsed

  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Add the onion, squash, and pepper and sauté for about 5 minutes, until the vegetables soften.
  3. Add the cauliflower and cook for 5 minutes longer.
  4. Sprinkle in the cumin and cook for 1 minute.
  5. Add the tomatoes and chickpeas, stir, and cook for 5 minutes longer, or until the cauliflower is tender.

Courtesy of Agora Foods International

Review this Recipe