Chickpea "CauliPOWER" Stew


I told my mom and new boyfriend we would be having Chickpea Cauliflower Soup aka Chickpea "CauliPOWER" Stew for dinner this past Sunday.  Both of them responded in a similar way.

Uh, ok...

I could sense the doubt that this soup was any good.  I kept quiet and remained confident they would not be disappointed.

My mom tends to not love my adventurous cooking style, but every once in awhile she is surprised.  My new boyfriend is just beginning these culinary adventures, so...

I watched as they dipped their spoons into the cups of soup and slurped up their first bite.  I wasn't surprised when they both loved it...

...and then my new beau went for seconds!  A winner!  Plus, my mom said she would eat it again.  

This life truly is limitless, folks.  If we open ourselves up to all the possibilities that lie before us our lives can light up in ways we never imagined.

The unlimited life is a concept we often embrace and explore on the adventure trips I lead.  People that come usually try foods they have never tried, hike longer and more challenging trails than they have before and tap into a part of themselves they have never explored.  It's a beautiful thing to watch.

If you want to explore the unlimited life more, consider joining me in The Grand Canyon as we hike to Phantom Ranch for two nights and then head to Sedona for four nights.  On "A Journey To The Unlimited Self" adventure trip in October 2018 we will explore all the ways we limit ourselves and how to break through this mindset.  Through experiencing the physical challenges of the hiking paired with learning yoga & meditation that will expand your mind you will come home feeling truly unlimited in life's possibilities. 

I hope this recipe will give you the cauliPOWER to pursue the unlimited self and life!!

The recipe is one of my favorites and I hope will expand your mind to the possibilities of cauliflower as well as the possibilities that live deep inside you!  I hope you fall in love with it as much as I have and make it again and again.  It is super simple and has great dynamic flavors!

2 tablespoons olive oil
1 onion, chopped
2 Tbsp curry powder
1 medium head cauliflower, chopped up into bite size pieces
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained & washed
2 10-ounce cans diced tomatoes with green chiles
1 14-ounce can unsweetened coconut milk*
juice of 1 lime
1/2 cup chopped fresh cilantro

Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Add lime juice.  Stir in cilantro; serve.  This goes nicely over basmati rice or served with crusty bread.

Heather Poast