Chickpeas and Cauliflower with Greens (No Added Fat)

Ingredients

• 1 1/2 cups dry chickpeas
• Water - first batch to amply cover the chickpeas and the second batch to just cover them
• Vegan bouillon cube
• Head of cauliflower cut into florets (about 3 cups)
• 1/2 head of kale, stems excepted, roughly hand torn into approximately 3/4" squares
• 3/4 cups onion cut into 1/4" cubes
• 1/2 t (or to taste) salt
• 1/2 t turmeric
• 1 t ground cumin
• 1/2 garlic powder

Process

1. Chickpeas cook under pressure in 35-40m if unsoaked or 20-25m if soaked. I rinsed then soaked in ample water for about 7 hours the chickpeas, then did a final rinse.
2. I covered the chickpeas in enough water to just cover them, added the bouillon cube, and cooked in my Instant Pot pressure cooker for 20m.
3. After the cooking was done, I waited a few minutes and gently released pressure, and opened the pot.
4. The chickpeas were, predictably, done, but just a bit firm (they could have been served as they were). I added the cauliflower and kale, and cooked for another 2 minutes.
5. When I was ready to serve, I opened the pot slowly, and added salt, turmeric, cumin, and garlic powder.

I also made Jade Pearl rice.

Results

Pending

Ideas for the future

Pending