Cauliflower Chickpea Stew
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 94.22
- Health score: 90.00
- Weight Watcher points: 10.00
Summary
The recipe Cauliflower Chickpea Stew can be made in roughly 45 minutes. One portion of this dish contains about 14g of protein, 8g of fat, and a total of 455 calories. For $1.4 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. 2 people have tried and liked this recipe. If you have chili, onion, tumeric, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It works well as a main course. With a spoonacular score of 92%, this dish is amazing. Try Cauliflower Chickpea Stew, Spicy Cauliflower And Chickpea Stew, and Curried Cauliflower And Chickpea Stew for similar recipes.
Ingredients
olive oil1 tbsp
brown rice240 g
twice amount of water4 servings
garlic gloves2
tumeric1 tsp
salt & pepper4 servings
onion1
canned tomatoes400 g
tomato puree2 tbsp- garlic gloves3
cm ginger1 tsp
chili0.5
cinnamon1 tsp
garam masala1 tsp
paprika1 tsp
sweet potatoes1
juice of lemon0.5- water240 ml
cauliflower0.5 small
chickpeas400 g
For the rice
Step 1
Heat olive oil in large sauce pan on high heat. Crush the garlic and fry it with tumeric, salt and pepper for a minute before adding the brown rice. Fry the rice for another 4-5 minutes before adding the water. Bring the water to a boil and turn down the heat to low-medium, allow to simmer for 30 minutes.
For the Stew
Step 1
Heat olive oil in large saucepan on high heat.
Step 2
Add the onion and fry for 4-5 minutes or until golden brown. Turn down the heat to medium and add the chopped tomatoes, tomato puree, chili, ginger, garlic and the rest of the spices.
Step 3
Add sweet potato, lemon juice and water and bring it to a boil before turning down the heat to medium and allow the stew to simmer for 30-35 minutes.
Step 4
Ten minutes before done, add the cauliflower. Five minutes before done, drain the chickpeas and add them to the stew.
Step 5
The vegetables should be cooked all the way through but it still have a slight snap to them. Season with salt and pepper before serving.
Step 6
Serve with fresh herbs, such as basil or cilantro.
Categories
Dish Types: lunch, soup, main course, main dish, dinner
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan
Occasions: fall, winter