Cauliflower Chickpea Stew

Ingredients

For the brown rice

1 tbsp olive oil

5/4 cup brown rice (240 g)

Twice amount of water

2 garlic gloves, crushed

1 tsp tumeric

salt & pepper

For the Stew:

1 tbsp olive oil

1 onion, chopped finely

1 can chopped tomatoes (400 g)

2 tbsp tomato puree

3 garlic gloves, crushed

1 cm fresh ginger, grated (about 1 tsp)

1/2-1 fresh chili, chopped finely

1 tsp cinnamon

1 tsp garam masala

1 tsp tumeric

1 tsp paprika

1-2 sweet potatoes, cubes

1/2 lemon, juice

1 cup water (240 ml)

1/2 small cauliflower, bite size pieces

1 tin chickpeas (400 g)

salt & pepper

Preparation

For the rice:

Heat olive oil in large sauce pan on high heat. Crush the garlic and fry it with tumeric, salt and pepper for a minute before adding the brown rice. Fry the rice for another 4-5 minutes before adding the water. Bring the water to a boil and turn down the heat to low-medium, allow to simmer for 30 minutes.

For the Stew:

Heat olive oil in large saucepan on high heat. Add the onion and fry for 4-5 minutes or until golden brown. Turn down the heat to medium and add the chopped tomatoes, tomato puree, chili, ginger, garlic and the rest of the spices.

Add sweet potato, lemon juice and water and bring it to a boil before turning down the heat to medium and allow the stew to simmer for 30-35 minutes.

Ten minutes before done, add the cauliflower. Five minutes before done, drain the chickpeas and add them to the stew.

The vegetables should be cooked all the way through but it still have a slight snap to them. Season with salt and pepper before serving.

Serve with fresh herbs, such as basil or cilantro.