PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

Serves 2

INGREDIENTS

• ½ medium head of cauliflower, chopped in a food processor to create a rice texture
• 2 cups fresh spinach, chopped
• 400g chickpeas, cooked and drained.
• ½ c. vegetable broth (preferably home made)
• ½ onion, diced
• 3 cloves garlic, chopped finely
• 2 Tbsp. sundried tomatoes, packed in oil and drained
• 1 Tbsp. capers
• ½ tsp. fresh thyme
• toasted pine nuts, optional

INSTRUCTIONS

1. In a medium-sized pot, heat 1 Tbsp coconut oil on medium heat until warmed. Place the onion, garlic, and thyme inside and saute for 2-3 minutes or until fragrant and translucent.
2. Place ½ the chicpeas and vegetable broth into the pot and simmer for 5 minutes.
3. With an immersion blender (or if you do not have one, use a regular blender), gently blend all of the contents together in the pot until creamy and smooth. If you are using a blender, return contents to the pot.
4. Add grated cauliflower, sun-dried tomatoes, remainder of the beans, and spinach. Cover with a lid and allow to heat through for a good 5 minutes.
5. Add the capers before you serve and garnish with toasted pinenuts.