The Curried, Coconut-y Cauliflower Stew That Started as a Salad

soaking and cooking the chickpeas

  • 3tablespoons plus 1 teaspoon kosher salt
  • 1pound dried chickpeas, see notes above if using canned
  • Few sprigs thyme
  • 1/2 onion

making the curried chickpeas and cauliflower

  • 1head cauliflower, 2 to 2.5 lbs.
  • 1tablespoon plus 2 teaspoons kosher salt
  • 3tablespoons extra-virgin olive oil
  • 1small onion, diced to yield about 1 cup
  • 1tablespoon curry powder
  • 13.5 oz can unsweetened coconut milk
  • 1/4cup raisins, golden are nice
  • 1/4cup toasted pine nuts, optional
  • 1cup finely chopped cilantro
  • Naan, for serving, optional