Chickpea and Cauliflower Stew recipe

All Recipes Soups, Stews and Chili Recipes Stews

Ingredients

1 tablespoon vegetable oil, or to taste
½ onion, chopped
1 teaspoon minced ginger root
1 jalapeno pepper, minced
1 (14.5 ounce) can diced tomatoes, drained
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon garam masala
1 (14.5 ounce) can low-sodium vegetable broth
2 cups cauliflower florets
1 (14 ounce) can chickpeas, drained and rinsed

Nutrition Info

209.7 calories
carbohydrate: 34.6 g
cholesterol: : -
fat: 4.9 g
fiber: 7.7 g
protein: 7.3 g
saturatedFat: 0.7 g
servingSize: -
sodium: 563.7 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a saucepan over medium heat. Add onion, ginger, and jalapeno pepper, cook until onion is translucent, about 5 minutes. Add tomatoes, coriander, turmeric, curry, and garam masala. Cook until fragrant, about 3 minutes. Pour in broth and stir thoroughly. Add cauliflower and chickpeas.

  2. Bring stew to a boil. Cook until cauliflower is tender, about 10 minutes.

Recipe Yield

4 servings

Recipe Note

This is a quick and easy cauliflower stew with just enough heat to tingle the taste buds. Serve over brown rice.

Do you like the recipe? Share this tasty recipe!