Recipe by Carol Schulley
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Ingredients:
1 head broccoli or cauliflower
½ small red onion, finely chopped
½ teaspoon each: turmeric, cumin, red curry powder, chili powder
1 T olive oil
1 can chickpeas, rinsed and drained
1 T tamari sauce
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Method:
Steam broccoli or cauliflower just until tender.
Cut off stems, leaving short flowerettes – reserve flowerettes.
Heat large pot and add spices, heat 1 to 2 min.
Add oil and onion. Saute lightly.
Add chick peas and broccoli (cauliflower) cuts.
Add water to cover and a little more. Cover, heat to boiling, simmer for 10 min until vegetables are very tender.
Blend smooth, add flowerettes and tamari sauce. Heat through.