3C: Curry Cauliflower and Chickpeas

This recipe is healthy, hearty and happy. I'd recommend it to anyone, especially:
-Vegans
-Anyone following a South Beach diet
-People who love curry
-Athletes in search of complex carbs and high protein

When I was strictly adhering to a South Beach diet a while back, I found a recipe for a black bean and chickpea curry that I served over chopped, microwaved cauliflower. I couldn't remember the exact recipe and didn't want to search for it, so I combined the two into a similar new dish.

This is a pre-derby powerhouse, people.

Chop a small onion and a head of cauliflower. Soften in olive oil. (You could use butter, but I wanted to make something vegan.)

Drain a can of plain black beans and a can of chickpeas (also sold as garbanzo beans). I don't rinse, but you can. Also open up a can of diced plain tomatoes. Dump these all into the pot.

Stir and add curry to your liking. This could be seasoned other ways, but I love my Penzey's Majarajah Curry blend.

Cook this over medium heat, stirring occasionally, until the cauliflower is softened. I made this on a late-evening cooking spree when I wasn't even hungry, so I portioned it out into three huge meals to eat later.

The other meals on the right—also made during this cooking spree—are basically this easy tofu dinner with some extra veggies and no soy sauce.

Curry Cauliflower and Chickpeas
(serves 3-4)

1 can black beans, drained
1 can garbanzo beans, drained
1 can diced tomatoes
1 small onion, chopped
1 head cauliflower, chopped
Curry powder to taste
Olive oil

1. Soften onion and cauliflower in a pan over medium heat.
2. Add the black beans, garbanzo beans and diced tomatoes. Season with curry powder to taste.
3. Cook uncovered over medium heat until cauliflower is softened, about 20 minutes.
4. Serve over rice if desired.