Cauliflower Chickpea Stew
The recipe Cauliflower Chickpea Stew can be made in roughly 45 minutes.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 tbsp olive oil
- 5/4 cup brown rice (240 g)
- 1 cup water (240 ml)
- 3 garlic gloves, crushed
- 1 tsp tumeric
- salt & pepper
- 1 onion, chopped finely
- 1 can chopped tomatoes (400 g)
- 2 tbsp tomato puree
- 1 cm fresh ginger, grated (about 1 tsp)
- 1/2-1 fresh chili, chopped finely
- 1 tsp cinnamon
- 1 tsp garam masala
- 1 tsp paprika
- 1-2 sweet potatoes, cubes
- 1/2 lemon, juice
- 1/2 small cauliflower, bite size pieces
- 1 tin chickpeas (400 g)
Instructions:
- 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.
- 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.
- 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.
- Ten minutes before done, add the cauliflower. Five minutes before done, drain the chickpeas and add them to the stew.
- 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.
- Serve with fresh herbs, such as basil or cilantro.
