Chickpea & Cauliflower

Chickpea & Cauliflower
Quick and Easy Version


3 Medium Potatoes - sliced
2 teaspoons Olive Oil
1/4 teaspoon Salt
1/4 teaspoon Pepper
Half Medium Cauliflower - cut into bite-sized pieces
Medium Onion - diced
3 Cloves Garlic - minced
1 16 oz. can Garbanzo Beans with Aquafaba Water
1 16 oz. can Diced Tomato or fresh tomato in season
1 cup Coconut Milk
1/4 cup Sake
1 tablespoon Coconut Oil
1 tablespoon Tomato Paste
1 teaspoon Curry Powder
1/2 teaspoon Chili Powder
1/2 teaspoon Cumin Powder
1/4 teaspoon Ginger Powder
1/4 teaspoon Turmeric Powder

Lightly coat potato with olive oil, sprinkle with salt and pepper. Air fry 20 minutes or roast at 350 degrees until golden brown.

In frying pan, lightly coat with coconut oil on medium heat.  
Add onions and saute for 5 minutes.
Add cauliflower to onions and saute for another 5 minutes
De-glaze pan with Sake
Add tomato, tomato paste, beans, coconut milk, and spices.  Saute until vegetables are softened and sauce has thickened.
Once potatoes are slightly browned, plate them.
Top with chick pea and cauliflower mix.
Add microgreens.
Season with salt and pepper to taste.