Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

A Mediterranean skillet recipe combining trendy cauliflower and chickpeas, could you ask for anything more? The addition of dried apricots to this Mediterranean recipe add bright contrast to the beans and veggies.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

total:
35 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the apricots in a small bowl. Cover with boiling water and let stand 10 minutes or until plump; drain well.

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  • Meanwhile, place the cauliflower in batches in a food processor. Cover and pulse each batch until crumbly and pieces resemble the texture of couscous.

  • In an extra-large skillet heat 1 Tbsp. of the butter and 1 Tbsp. of the olive oil over medium-high heat. Add the onion; cook and stir about 3 minutes or until tender and just starting to brown. Add garlic; cook and stir 30 seconds more. Add the cauliflower, spreading in an even layer. Cook about 8 minutes or until cauliflower is golden, stirring occasionally. Spread in an even layer after stirring.

  • Stir in the drained apricots, the spinach, chickpeas, pistachios, and salt. Cook and stir until combined. Stir in the remaining 1 Tbsp. butter and the green onions. Toss until butter melts. Transfer to a serving bowl. Drizzle with remaining 1 Tbsp. olive oil.

Nutrition Facts

259 calories; fat 15g; cholesterol 10mg; saturated fat 4g; carbohydrates 28g; mono fat 7g; poly fat 2g; insoluble fiber 8g; sugars 12g; protein 9g; vitamin a 1396.7IU; vitamin c 70.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.5mg; folate 128.4mcg; sodium 403mg; potassium 772mg; calcium 86mg; iron 2.2mg.
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