Cauliflower and Garbanzo Curry

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 1 head cauliflower, chopped (I used yellow cauliflower)
• 1 clove garlic, minced
• 1 can diced tomatoes
• ½ cup chicken stock
• 2 cans garbanzo beans, drained
• 1 can coconut milk
• 1 bunch rainbow chard, (about 2 cups chopped)
• 2 teaspoons cumin
• 1 tablespoon  curry powder
• 1 ½  teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon red pepper flakes

Directions

1. Place coconut oil in a large skillet; turn heat to medium-high. A minute later, add onions, and cook, until onions are soft, about 8 minutes. Stir in the curry powder, cumin, red pepper flakes, salt and pepper. Cook for another minute or so.
2. Add in the cauliflower, garlic, canned tomatoes, chicken stock, coconut milk and garbanzo beans, cover and simmer for about 8 minutes until the cauliflower is slightly soft. 
3. Add the rainbow chard, cover and cook another 8 minutes. 
4. Remove from heat and serve with rice, quinoa or bread

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