Drizzle extra virgin in a skillet and sautee onions and garlic for 5 minutes.
Add cauliflower, carrots, and veggie broth and bring to a simmer.
Slowly add coconut milk, chickpeas, and spices and stir.
Let simmer for 20 minutes, stirring occasionally.
Serve with rice and naan.
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 148 (48%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 319.4mg||11 %|
|Potassium 1003.1mg||26 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 10.1g||41 %|
|Sugars, other 25.1g|
|Protein 10.7g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 308
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