Cauliflower Rice with Chickpeas and Tomatoes

Open the can of chickpeas. Rinse the chickpeas under running water and set aside for later.

Wash and dice the tomatoes. Dice the onion.

Heat a little olive oil into a skillet and lightly fry the onion. Add the chickpeas and sauté over medium heat for 2–3 minutes. Add the tomatoes with a little salt to the skillet and cook for 4–5 more minutes. Add a teaspoon of cumin as desired. When you see that the water released by the tomatoes has been absorbed a little and the chickpeas and tomato pieces are juicy, remove from the heat.

Wash the cauliflower and chop in a food processor into pieces the size of rice grains. If you don’t have a food processor, you can mince it with a knife, though this will take a bit longer. Either way, the cauliflower needs to be in tiny pieces.

Mince the garlic and lightly fry over medium heat in a skillet with olive oil, stirring often. Add the cauliflower rice to the skillet and cook over medium heat for 4–5 minutes, stirring often. Add a little salt and, if you like, a little more cumin. Cook for 2–3 more minutes and then turn off the heat.

You can mix the chickpeas and tomato into the cauliflower rice directly in the skillet or serve the rice cauliflower on a dish and top with the chickpeas and tomatoes.