February 3, 2022

Cauliflower, Carrot, and Chickpea Skillet

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.

Photo Credit: Ellie Yamanaka

Cauliflower, Carrot, and Chickpea Skillet

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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


  • 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.
Ellie Yamanaka from ellielikescooking wearing a white top and smiling at the camera.

Ellie Yamanaka

Ellie Yamanaka is a food photographer and recipe developer who loves making simple, feel-good plant-based recipes that don't compromise on taste or nutrition. She's been making messes in the kitchen since she was 12, and after finishing university 10 years later, she decided to trade in her nutrition degree for a camera and a kitchen. Through her food blog Ellie Likes Cooking, she hopes to inspire others to eat more plants and get creative in the kitchen.