Cauliflower Chickpea Stew

Cauliflower Chickpea Stew

  Ready in : 45 mins

The recipe Cauliflower Chickpea Stew can be made in roughly 45 minutes. One portion of this dish contains about 14g of protein, 8g of fat, and a total of 455 calories. For $1.4 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. 2 people have tried and liked this recipe. If you have chili, onion, tumeric, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It works well as a main course. With a spoonacular score of 92%, this dish is amazing.

Ingredients

olive oil

olive oil

1 tbsp

brown rice

brown rice

240 g

twice amount of water

twice amount of water

4 servings

garlic gloves

garlic gloves

2

tumeric

tumeric

1 tsp

salt & pepper

salt & pepper

4 servings

onion

onion

1

canned tomatoes

canned tomatoes

400 g

tomato puree

tomato puree

2 tbsp

garlic gloves

garlic gloves

3

cm ginger

cm ginger

1 tsp

chili

chili

0.5

cinnamon

cinnamon

1 tsp

garam masala

garam masala

1 tsp

paprika

paprika

1 tsp

sweet potatoes

sweet potatoes

1

juice of lemon

juice of lemon

0.5

water

water

240 ml

cauliflower

cauliflower

0.5 small

chickpeas

chickpeas

400 g

Cooking in Steps

  1. 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.

    salt and pepper

    salt and pepper

    brown rice

    brown rice

    olive oil

    olive oil

    turmeric

    turmeric

    garlic

    garlic

    water

    water

    rice

    rice

    sauce pan
    sauce pan