Warm & Cozy Cauliflower, Potato & Chickpea Stew

Name: Warm & Cozy Cauliflower, Potato & Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium to large onions, chopped; 1 head of cauliflower, chopped; 2 bell peppers, your choice of color. I used a red and green one. Slice them in half and remove seeds.; 3 small to medium zucchini, chopped; 3 baking potatoes, chopped; 1 15-16 ounce can of chickpeas, cannellini beans or white beans rinsed and drained; 1 26.46 ounce box of Pomi Chopped Tomatoes or 1 28 ounce can of quality chopped tomatoes; 1 cup frozen peas (optional); Olive oil for cooking; Good drizzle of honey or pinches of sugar to balance the acid in the tomatoes; 3 teaspoons of smoked paprika; 3 teaspoons of dried oregano; A tiny pinch of saffron, 6 threads or so (optional); Sea salt and fresh cracked pepper to taste; 4-5 cups of cold water; Suggestions to serve: rice, crusty bread, drizzle of good olive oil, quinoa, toasted slivered almonds, chopped parsley or basil, shaved or grated Manchego cheese; Garbanzo bean flour mixed with cold water to thicken the stew (see notes)

Servings: persons

2 medium to large onions, chopped
1 head of cauliflower, chopped
2 bell peppers, your choice of color. I used a red and green one. Slice them in half and remove seeds.
3 small to medium zucchini, chopped
3 baking potatoes, chopped
1 15-16 ounce can of chickpeas, cannellini beans or white beans rinsed and drained
1 26.46 ounce box of Pomi Chopped Tomatoes or 1 28 ounce can of quality chopped tomatoes
1 cup frozen peas (optional)
Olive oil for cooking
Good drizzle of honey or pinches of sugar to balance the acid in the tomatoes
3 teaspoons of smoked paprika
3 teaspoons of dried oregano
A tiny pinch of saffron, 6 threads or so (optional)
Sea salt and fresh cracked pepper to taste
4-5 cups of cold water
Suggestions to serve: rice, crusty bread, drizzle of good olive oil, quinoa, toasted slivered almonds, chopped parsley or basil, shaved or grated Manchego cheese
Garbanzo bean flour mixed with cold water to thicken the stew (see notes)

1
Place the sliced peppers, cut side down, on an oven safe baking sheet lined with tinfoil and broil them on high until their skins are charred and blackened. Remove from the oven, place peppers in a covered bowl or wrap in tin foil to steam. Once cool enough to handle, peel the skin and discard. Chop them and set aside.
2
Meanwhile, saute onions in a large pot. I use a Dutch Oven, and cook the onions with olive oil, salt and pepper until soft. Once the onions have softened, add the chopped cauliflower, zucchini, chickpeas, potatoes, tomatoes, honey, spices and 4-5 cups of water. The water should just cover the vegetables with some peeking out. Adjust the salt. Cover and bring to a boil. Stir in the chopped roasted peppers, reduce the heat and simmer for about 35-40 minutes or until the vegetables and potatoes are soft. Mash some of the cooked potatoes in the pot with a back of a spoon. Stir in the garbanzo bean and water mixture. Start with 4 teaspoons of garbanzo bean flour mixed with 4 teaspoons of cold water and stir into the stew. Add more of this mixture if you want it thicker. Toss in the frozen peas and stir again. Serve with suggestions and enjoy!

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 medium to large onions, chopped, 1 head of cauliflower, chopped, 2 bell peppers, your choice of color. I used a red and green one. Slice them in half and remove seeds., 3 small to medium zucchini, chopped, and more.

Yes, Warm & Cozy Cauliflower, Potato & 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.

That's it — enjoy your meal!