Cauliflower Chickpea Stew
eatoplan
November 15, 2024
This Cauliflower Chickpea Stew is a nourishing, flavor-packed dish that brings together warm spices, hearty vegetables, and a comforting base of turmeric-infused brown rice. Each spoonful delivers a medley of textures—from tender sweet potatoes and cauliflower to creamy chickpeas—simmered in a rich tomato-based sauce with garlic, ginger, and a kick of chili for depth.
The stew pairs beautifully with the golden rice, which is lightly toasted in olive oil and seasoned with turmeric and garlic for added aroma. Topped with fresh herbs like basil or cilantro, this vibrant meal is both satisfying and wholesome, perfect for cozy nights or a nutritious lunch.
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Ingredients:
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| 1tbsp olive oil | |
| 240g brown rice | |
| 4servings twice amount of water | |
| 2 garlic gloves crushed | |
| 1tsp tumeric | |
| 4servings salt & pepper | |
| 1 onion chopped, finely | |
| 400g canned tomatoes chopped, canned | |
| 2tbsp tomato puree | |
| 3 garlic gloves crushed | |
| 1tsp cm ginger fresh, grated | |
| 0.5 chili fresh, chopped, finely | |
| 1tsp cinnamon | |
| 1tsp garam masala | |
| 1tsp paprika | |
| 1 sweet potatoes | |
| 0.5 juice of lemon | |
| 240ml water | |
| 0.5small cauliflower | |
| 400g chickpeas canned |
Directions
1.
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.
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2.
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.
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3.
Serve
Spoon the stew over the rice and garnish with fresh herbs like basil or cilantro.
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