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Cauliflower and chickpea stew

Roasted Cauliflower and Chickpea Stew


  • Author: Suzy Karadsheh
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: serves up to 6

Description

My family's favorite chickpea stew is loaded with beautiful roasted cauliflowers, carrots, and tomatoes. The warm Mediterranean spice mixture, including turmeric, cumin, cinnamon, and paprika deeply flavors this comforting vegan chickpea stew.


Ingredients

Scale
  • 1 1/2 tsp ground turmeric
  • 1 1/2 tsp  ground cumin
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp Sweet paprika
  • 1 tsp cayenne pepper (optional)
  • 1/2 tsp ground green cardamom
  • 1 whole head cauliflower, divided into small florets
  • 5 medium-sized bulk carrots, peeled, cut into 1 1/2" pieces
  • Salt and pepper
  • Private Reserve extra virgin olive oil
  • 1 large sweet onion, chopped
  • 6 garlic cloves, chopped
  • 2 14-oz cans chickpeas, drained and rinsed
  • 1 28-oz can diced tomatoes with its juice
  • 1/2 cup parsley leaves, stems removed, roughly chopped
  • Toasted slivered almonds (optional)
  • Toasted pine nuts (optional)

Instructions

  1. Preheat the oven to 475 degrees F.
  2. In a small bowl, mix together the spices.
  3. Place the cauliflower florets and carrot pieces on a large lightly oiled baking sheet. Season with salt and pepper. Add a little more than 1/2 of the spice mixture. Drizzle generously with olive oil, then toss to make sure the spices evenly coat the cauliflower and carrots.
  4. Bake in the 475 degrees F heated-oven for 20 minutes or until the carrots and cauliflower soften and gain some color. Remove from the heat and set aside for now. Turn the oven off.
  5. In a large cast iron pot or Dutch oven, heat 2 tbsp olive oil. Add the onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook on medium-high for 2-3 more minutes, stirring constantly.
  6. Now add the chickpeas and canned tomatoes. Season with salt and pepper. Stir in the roasted cauliflower and carrots. Bring everything to a boil, then reduce the heat to medium-low, cover part-way and cook for another 20 minutes. Be sure to check the stew, stir occasionally, and add a little water if needed.
  7. Remove from the heat and transfer to serving bowls. Garnish with fresh parsley and the toasted nuts (optional.) Enjoy hot over some quick-cooked couscous or with a side of warm pita bread.

Notes

  • How to Serve this chickpea stew? This chickpea stew goes very well on top of quick-cooked couscous or  Lebanese Rice. If nothing else, grab a piece of warm pita or some good crusty bread to sop up all the goodness.
  • Leftovers? This recipe makes enough to a small crowd of 6 or so. It will last well packed in a tight-lid container and refrigerated for 4 days or so. And because there is no cream involved here, you can easily freeze leftover cooked chickpea stew. Be sure the stew is completely cooled before freezing in freezer-safe containers.
  • Visit Our Online Shop to browse quality Mediterranean ingredients including Private Reserve Greek extra virgin olive oil and all-natural spices including turmericcumin, cinnamon, coriandersweet paprika and cardamom. 
  • Category: Entree
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: chickpea stew, vegan chickpea stew, moroccan chickpea stew

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