Enjoy this heart-healthy recipe from our kitchen to yours! Check out more wonderful recipes by visiting our collection.

Prep Time: 10 mins | Cook Time: 20 mins | Serves: 4

Ingredients

• 1 Tbsp olive oil

• 1 small yellow onion, diced

• 4 garlic cloves, minced

• 1 Tbsp fresh grated ginger

• ½ c sun-dried tomatoes

• 1 large lemon, zested and juiced, about 2 Tbsp juice

• 1 (15 oz) can low-sodium garbanzo beans, drained and rinsed

• 1 small head of cauliflower, cut into bite-size pieces, about 2½ c

• 1 (14 oz) can “lite” coconut milk

• 1 tsp ground ginger

• 1 bunch dark leafy green, spinach or kale

• Dash of red pepper flakes or cayenne, optional

• Dash of salt, optional

Directions

1. In a large pot, heat oil over medium heat. Add onions and sauté until translucent, about 5 minutes.

2. Add garlic, ginger, sun-dried tomatoes and lemon zest. Sauté another minute, until fragrant.

3. Increase heat and add lemon juice, garbanzo beans and cauliflower. Constantly stir until slightly browned. If there is not enough liquid, add a few tablespoons of water.

4. Add remaining ingredients. Not all greens will fit in the pan at once, add handfuls as they wilt.

5. Serve over Basmati rice, lentils or with Naan bread

Notes

• Cauliflower and garbanzo beans come together with coconut milk and warm spices to produce a nourishing, one-pot meal. Make this dish as fiery or mild as you like.

Nutrition: (per serving) Calories: 285 kcals | Total Fat: 13 g | Saturated Fat: 6 g | Sodium: 390 mg | Carb: 35 g | Protein: 10 g | Fiber: 9 g | Cholesterol: 76.4 mg.

Providence Heart Guide
Basecamp Prevention + Wellness, Providence | providencebasecamp.org