Chickpea And Cauliflower Stew Recipes

CAULIFLOWER AND CHICKPEA STEW

Cauliflower and Chickpea Stew image

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

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (28 ounce) can whole san marzano tomatoes, undrained
1 (15 ounce) can chickpeas, drained and rinsed
1 head cauliflower, cored and cut into small florets
1 (5 ounce) package Baby Spinach, chopped
1/2 cup water

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

CHICKPEA AND CAULIFLOWER STEW WW

Chickpea and Cauliflower Stew Ww image

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

Ingredients

1 1/2 lbs cauliflower, cut into florets
1 baking potato, peeled and cut into 1/2-inch dice
2 tablespoons canola oil
2 teaspoons Madras curry powder
1 1/2 teaspoons cumin seeds
1/8 teaspoon cayenne
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can crushed tomatoes
1 teaspoon sugar
2 tablespoons fresh coriander, chopped
1/4 teaspoon salt

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.

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