Cauliflower Chickpea Stew

For the Rice:

1. In a large saucepan, heat olive oil over medium-high heat. Crush the garlic and fry it with turmeric, salt, and pepper for about 1 minute, until fragrant.
2. Add the brown rice and sauté for another 4-5 minutes, stirring occasionally, to lightly toast the rice.
3. Pour in water and bring to a boil. Once boiling, reduce the heat to low-medium and let it simmer for about 30 minutes, or until the rice is tender and the water is absorbed. Remove from heat and set aside.

For the Stew:

1. In a large saucepan, heat olive oil over medium-high heat. Add the onion and sauté for 4-5 minutes until golden brown and softened.
2. Reduce the heat to medium and add the chopped tomatoes, tomato puree, chili, ginger, garlic, and the remaining spices. Stir and cook for 2-3 minutes to combine the flavors.
3. Add the sweet potato, lemon juice, and water to the pan. Bring the mixture to a boil, then reduce the heat to medium and let it simmer for 30-35 minutes, until the sweet potato is tender.
4. Ten minutes before the stew is done, add the cauliflower and stir it into the stew.
5. Five minutes before finishing, drain the chickpeas and add them to the stew, stirring gently to combine.

The vegetables should be fully cooked but still retain a slight firmness. Taste and adjust the seasoning with salt and pepper.

Serve:

• Spoon the stew over the rice and garnish with fresh herbs like basil or cilantro.