ROASTED CAULIFLOWER AND CHICKPEAS
Steps:
- Preheat the oven to 400 degrees F.
- Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.
CHICKPEA AND CAULIFLOWER STEW WW
A hearty stew that is quick and easy to prepare and can be on the table in thirty minutes...perfect for busy households.This counts as 5 Ww points! Serve with basmati rice if you wish.
Provided by Noo8820
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil, then add the cauliflower and potatoes. Return to the boil and cook for 5 minutes approx.drain and set aside.
- Heat a large non stick frying pan, add the oil, then the curry powder, cumin and cayenne. Cook until fragrant ( about 30 seconds), then add the chickpeas and cook another minute.
- Stir in the tomatoes and sugar, cook 1 minute then add the cauliflower and potatoes, cook until the tomato sauce thickens and the vegetables are tender .
- Remove from heat and add the coriander and salt then serve.
CURRIED CAULIFLOWER AND CHICKPEA STEW
I originally found this recipe on Epicurious.com, made some changes for my family's tastes, and it is SO good! A great vegetarian dish with a nice balance of sweet and savory and a spicy kick!
Provided by Greeny4444
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large saute pan over medium heat. Add onions and sauté until golden brown.
- Add cauliflower, curry powder, and garbanzo beans; stir.
- Add Rotel, coconut milk, garam masala, cumin, and ginger. Heat to medium-high, and bring to a boil.
- Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes.
- Season to taste with salt, if desired. Serve with crusty bread or over rice.
Nutrition Facts : Calories 422.9, Fat 21.3, SaturatedFat 13.8, Sodium 859.1, Carbohydrate 51.6, Fiber 10.5, Sugar 5.3, Protein 12.1
CAULIFLOWER AND CHICKPEA STEW
Reciped adapted from Real Simple by Laura Ratliff and Ryan Smith. I did not have spinach on hand and used some leftover collards. I also used chicken broth instead of water. A flavorful dish. Could be served over couscous (as called for by original recipe) or even rice.
Provided by cinwalsh_8057651
Categories Stew
Time 35m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes.
- Add the cumin, chili powder, salt and pepper, and cook, stirring, until fragrant, 1 minute.
- Add tomatoes, crushing with your hands as you add then and their liquid, chickpeas, cauliflower, and 1/2 cup water and bring to a boil.
- Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
- Fold in the spinach and cook until just wilted, 1 to 2 minutes.
Nutrition Facts : Calories 186.7, Fat 6, SaturatedFat 0.8, Sodium 600.6, Carbohydrate 29.2, Fiber 7.4, Sugar 5.9, Protein 7.4
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- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes.
- Add the cumin, ginger, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until fragrant, 1 minute.
- Add the tomatoes (crushing with your hands as you add them) and their liquid, chickpeas, cauliflower, raisins, and ½ cup water and bring to a boil.
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