ONE POT ALERT! Curried Chickpeas and Cauliflower with Arugula

Quick, pretty and delicious! This one-pot meal was designed for February's Heart Health Month - but don't you think we should be practicing delicious heart healthy meals every month?

To learn about how to keep your heart healthy, please visit this. Do you use mouthwash or a PPI? You might want to second guess that.

Ingredients

Setup

1 1/2 cups cauliflower, cut to small bite-sized piece
3 teaspoons curry powder
15 ounce can of chickpeas, drained and rinsed
2 15 ounce cans/jars or diced tomatoes
2 mangoes, chopped small
pinch of salt (optional)
8 ounces of arugula
lime wedges

Directions

In a large sauce pan, add the cauliflower and curry powder. Coat the cauliflower well with the curry and allow the spices to toast a bit and open up. Cook for about 2-3 minutes. Add the diced tomatoes and chickpeas. Cover, bring to a boil and then immediately down to a simmer for 5 minutes.

Meanwhile, peel and chop the mangoes. Next, press them, squeezing out the juice and flattening the fruit a bit. Be sure to retain the juices. You can flatten any way you like, I'll either use a potato smasher or a heavy duty spatula and press with my hand. Alternatively, you can add the mango to a food processor and pulse a few times.

Add the fruit and juices to the pot, stir well. Add salt if using. finally, add the arugula and just as it starts to wilt, about 30 seconds or so, take off the heat and serve.

You can serve over rice or quinoa if you like. Or, you can omit the arugula from the pot and simply scoop the curry over uncooked arugula. Serve with lime wedges.

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