Cauliflower Chickpea Stew
By: Anne Pedersen
Published: Thursday, March 12, 2015 - 8:10am

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

1 For the rice: 2 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. 3 For the Stew: 4 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. 5 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. 6 Ten minutes before done, add the cauliflower. Five minutes before done, drain the chickpeas and add them to the stew. 7 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. 8 Serve with fresh herbs, such as basil or cilantro.

About

A healthy vegetarian Cauliflower Chickpea Stew packed with flavour from chili, ginger, paprika and cinnamon.