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Curried Cauliflower and Chickpeas

By Amy Topel

Yields 4 cups

Ingredients

1 small head cauliflower, cut into florettes
1 16-ounce can chickpeas, drained and rinsed
1 tablespoon mild curry powder
2 tablespoons butter
1 tablespoon water
3 tablespoons plain yogurt
1 teaspoon lemon zest
2 teaspoons lemon juice
Salt and freshly ground black pepper, to taste

Method

Steam cauliflower until tender. Remove from heat and set aside. In a medium size pot, heat the butter, add the curry powder and cook over low heat for 1 minute. Add the chickpeas and water and cook, stirring frequently until the chickpeas are warm and the water has evaporated. Turn off the heat, add the cooked cauliflower, yogurt, lemon zest and juice, stir to thoroughly combine. Taste and season as desired with salt and pepper.

Nutrition Highlights

Beans are a great source of fiber, both soluble and insoluble. A 1/2 cup serving provides 30 percent of the fiber that adults need each day, as well as 15 percent of the protein and 10 percent of the iron.

Tips

Better brands of canned beans generally contain only beans, water and salt. Just make sure to check the label carefully before choosing your brand.