Vegan Cauliflower Stew With Broccoli, Chickpeas And Kale

• 1 Tablespoon (to 2 Tablespoons) Olive Oil
• 1 Medium Sized Onion
• 3 cloves Garlic
• 1 Small Red Chili Pepper
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Turmeric
• 1/2 teaspoons Ground Coriander
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Sweet Paprika
• 1 pinch Cayenne Pepper
• 2 sprigs Tarragon
• 1 can (14 Oz. Size) Diced Tomatoes
• 2 cups Vegetable Broth
• 1 can (14 Oz. Size) Chickpeas
• 1/2 Cauliflower
• 1 head (small) Broccoli
• 1 cup Chopped Kale, Veins Removed
• Salt And Black Pepper
• 1 teaspoon Chopped Tarragon To Serve
• Vegan (or Greek) Yoghurt, To Serve
• 2 teaspoons Lime Juice

1. In a large pot or skillet heat 1-2 tablespoons olive oil over medium heat. Chop onion, garlic and red chilli pepper and add them to the pot. Sautee for 2-3 minutes until translucent.
2. Add ground ginger, turmeric, coriander, cumin, sweet paprika and cayenne. Saute for 1 more minute. Add tarragon, tomatoes with juice and vegetable broth and bring to a boil. Reduce the heat to medium-low.
3. Cut cauliflower and broccoli into florets. Add chickpeas and cauliflower to the stew and cook for 7 minutes. Add broccoli and cook for 5 more minutes. Add kale and cook for 5 more minutes, stirring occasionally. Add lime juice and season with salt and black pepper. Serve with chopped tarragon and a tablespoon of yoghurt. Enjoy!

olive oil, onion, garlic, red chili pepper, ground ginger, ground turmeric, ground coriander, ground cumin, sweet paprika, cayenne pepper, tarragon, tomatoes, vegetable broth, chickpeas, cauliflower, head, salt, tarragon, vegan, lime juice

Taken from tastykitchen.com/recipes/soups/vegan-cauliflower-stew-with-broccoli-chickpeas-and-kale/ (may not work)