Cauliflower Chickpea Stew Recipe

Name: Cauliflower Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/4 cups brown rice 240 g; water Twice amount of; 2 garlic gloves, crushed; 1 teaspoon tumeric; salt; pepper; 1 tablespoon olive oil; 1 onion chopped finely; 1 can chopped tomatoes 400 g; 2 tablespoons tomato puree; 3 garlic gloves, crushed; 1 centimeter fresh ginger grated, about 1 tsp; 1 fresh chili chopped finely; 1 teaspoon cinnamon; 1 teaspoon Garam Masala; 1 teaspoon tumeric; 1 teaspoon paprika; 2 sweet potatoes cubes; 1/2 lemon juice; 1 cup water 240 ml; 1/2 cauliflower small, bite size pieces; 1 can chickpeas 400 g; salt; pepper

Servings: persons

1 tablespoon olive oil
1 1/4 cups brown rice 240 g
water Twice amount of
2 garlic gloves, crushed
1 teaspoon tumeric
salt
pepper
1 tablespoon olive oil
1 onion chopped finely
1 can chopped tomatoes 400 g
2 tablespoons tomato puree
3 garlic gloves, crushed
1 centimeter fresh ginger grated, about 1 tsp
1 fresh chili chopped finely
1 teaspoon cinnamon
1 teaspoon Garam Masala
1 teaspoon tumeric
1 teaspoon paprika
2 sweet potatoes cubes
1/2 lemon juice
1 cup water 240 ml
1/2 cauliflower small, bite size pieces
1 can chickpeas 400 g
salt
pepper

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.
2
Heat olive oil in large saucepan on high heat. 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.
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.
4
Ten minutes before done, add the cauliflower. Five minutes before done, drain the chickpeas and add them to the stew.
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.
6
Serve with fresh herbs, such as basil or cilantro.

726

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/4 cups brown rice 240 g, water Twice amount of, 2 garlic gloves, crushed, and more.

Yes, Cauliflower Chickpea Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Chickpea Stew

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