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Turmeric Roasted Cauliflower and Chickpea Stew Recipe (tutorial)| The Mediterranean Dish. A delicious vegan, gluten free chickpea stew that is hearty, healthy and flavor-packed. Roasted cauliflower and carrots are added with chickpeas and spices in a chunky tomato sauce. Easy Mediterranean recipe with step-by-step tutorial from TheMediterraneanDish.com

Turmeric Roasted Cauliflower and Chickpea Stew


Description

If you ever need a break from the usual beef stew, this vegan chickpea stew is the answer! A satisfying alternative with roasted cauliflower, carrots and chickpeas. All cooked in a flavor-packed chunky tomato sauce.  Step-by-step tutorial below.


Scale

Ingredients

  • 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. Bring to a boil, then reduce the heat to medium- low. Cover and cook for 5 minutes or so.
  7. Stir in the roasted cauliflower and carrots. Bring everything to a boil, then reduce the heat to medium-low, cover and cook for another 15-20 minutes. Be sure to check the stew, stir occasionally, and add a little water if needed.
  8. Remove from the heat and transfer to serving bowls. Garnish with fresh parsley and the toasted nuts. Enjoy hot with pita bread.

Notes

  • Category: Entree
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: Turmeric, Cauliflower, Chickpea Stew, Cauliflower stew, Stew, Vegetable Stew