This Cauliflower, Carrot, and Chickpea Skillet is a one-pan recipe that’s perfect as a quick weeknight recipe with minimal cleanup required. Smoked paprika balances warm cumin, fresh herbs, and sweet citrus for an easy yet flavorful Plant-Based Whole30 meal.
Looking for more Plant-Based Whole30 dinner inspiration? Try our Dal-Inspired Red Lentils or Extra-Veggie Fried “Rice“ recipes.
Ingredients
- 3 tbsps extra-virgin olive oil
- 2 (15-oz) cans chickpeas ,rinsed and drained
- 1 lb carrots ,chopped
- 2 cups cauliflower florets
- 1 tsp smoked paprika
- 1¼ tsp cumin seeds ,crushed
- 1 tsp coarse salt
- ½ tsp coarse black pepper
- 1 cup Whole30-compatible vegetable broth
- Chopped fresh cilantro,parsley, and/or basil
- 4 orange wedges
- ½ cup roasted cashews
Instructions
- In an extra-large skillet, heat 2 tablespoons oil over medium heat. Add the chickpeas. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer the chickpeas to a bowl; cover to keep warm.
- Add the remaining 1 tablespoon oil to the skillet. Add the carrots, cauliflower, smoked paprika, cumin, salt, and black pepper. Cook, stirring occasionally, until carrots and cauliflower are just tender, about 5 minutes.
- Add the broth. Bring to boiling; reduce heat. Simmer, uncovered, until carrots and cauliflower are just tender, about 10 minutes
- Stir in the chickpeas and cook until heated through.
- Sprinkle with the fresh herbs. Serve with the orange wedges and roasted cashews.
