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
1 tbsp
brown rice
240 g
twice amount of water
4 servings
garlic gloves
2
tumeric
1 tsp
salt & pepper
4 servings
onion
1
canned tomatoes
400 g
tomato puree
2 tbsp
garlic gloves
3
cm ginger
1 tsp
chili
0.5
cinnamon
1 tsp
garam masala
1 tsp
paprika
1 tsp
sweet potatoes
1
juice of lemon
0.5
water
240 ml
cauliflower
0.5 small
chickpeas
400 g
Cooking in Steps
-
1Heat 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
brown rice
olive oil
turmeric
garlic
water
rice
sauce pan
