2 (15-ounce) cans chickpeas, drained and rinsed, reserve 1 cup
1 medium head cauliflower, cut into bite-sized florets
1 large tomato, chopped (or one 28-ounce can diced tomatoes)
¼ cup raisins
1/4 teaspoon freshly ground black pepper
4 cups basil, loosely packed and chopped (or spinach or swiss chard)
Heat the oil in a large frying pan over medium heat until shimmering. Add the onion season with 1 teaspoon of the salt, and sauté until just translucent, about 3 minutes. Add the carrots and sauté for another 2 minutes.
Stir in the curry, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Push to side of pan, add 1 cup of chickpeas and mash to make a thicker stew. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan and stir to combine. Transfer this mixture into a soup pan.
Add the remaining 1 3/4 cups broth, coconut milk, chickpeas, cauliflower, tomatoes with their juices, and remaining 1 teaspoon salt. Stir to combine. Cook in a soup pan for 30-35 minutes for flavors to combine.
Stir in the basil and let sit for a few more minutes to allow the greens to wilt. Taste and season with salt and other seasonings as needed.
Go, eat your bread with joy and drink your wine with a merry heart, because it is now that God favors your works. Ecclesiastes 9: 7
Cook Remodeling services the following East Phoenix Valley Cities;
Scottsdale, Arcadia, Ahwatukee, Chandler, Sun Lakes, Tempe, Mesa, Gilbert, Queen Creek, Florence, Paradise Valley, Cave Creek, Fountain Hills, and Rio Verde