Cauliflower And Chickpea Stew Recipes
ROASTED CAULIFLOWER AND CHICKPEAS
Steps:
- Preheat the oven to 400 degrees F.
- Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.
CAULIFLOWER AND CHICKPEA STEW
Reciped adapted from Real Simple by Laura Ratliff and Ryan Smith. I did not have spinach on hand and used some leftover collards. I also used chicken broth instead of water. A flavorful dish. Could be served over couscous (as called for by original recipe) or even rice.
Provided by cinwalsh_8057651
Categories Stew
Time 35m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes.
- Add the cumin, chili powder, salt and pepper, and cook, stirring, until fragrant, 1 minute.
- Add tomatoes, crushing with your hands as you add then and their liquid, chickpeas, cauliflower, and 1/2 cup water and bring to a boil.
- Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
- Fold in the spinach and cook until just wilted, 1 to 2 minutes.
Nutrition Facts : Calories 186.7, Fat 6, SaturatedFat 0.8, Sodium 600.6, Carbohydrate 29.2, Fiber 7.4, Sugar 5.9, Protein 7.4
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