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.

Cauliflower, Carrot, and Chickpea Skillet

Cauliflower, Carrot, and Chickpea Skillet
Photo Credit: Ellie Yamanaka
Cauliflower, Carrot, and Chickpea skillet

Cauliflower, Carrot, and Chickpea Skillet

4.34 from 6 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3

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
  • 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.
Keyword Plant-based
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