Name: One-Pot Cauliflower and Chickpea Stew
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6
Ingredients: Dannon Light + Fit Nonfat Gluten-Free Seasonal Greek Yogurt; Produce Spinach; David's Kosher Salt; Kitchen Basics Unsalted Vegetable Stock; SIGNATURE SELECTS Garbanzo Beans; Baby Cauliflower; Ortega Jalapenos, Hot, Diced; Elephant Garlic; O Organics Ginger, Organic, Fresh; Organic Onion; Laxmi Ghee, Pure; Morton & Bassett Spices Cayenne Pepper, 100% Organic; 24 Mantra Powder, Organic, Coriander; McCormick Ground Cumin; Simply Organic Paprika; Mahatma Rice, Long Grain, Yellow

Mix the spices

Pulse the rice, paprika, cumin, coriander and cayenne in a spice grinder until the rice is powdered. *see note below

Make the stew

Heat the ghee, butter or oil in a large pot or Dutch oven over medium heat. Add the onion, ginger, garlic and chili and cook 2-3 minutes, until softened. Stir in the spice blend until its coated in the fat.

Add the cauliflower, chickpeas, tomato puree, tomato paste, stock or water and salt and stir well. Bring to a simmer, then lower the heat and cover the pan. Cook 20-25 minutes, or until the cauliflower is tender.

Drop the spinach into the pot and stir until it wilts. Serve warm in bowls, topped with plain yogurt and chopped cilantro, if you like.

Masala Cauliflower Stew with Chickpeas

Serves 6

10 mins prep

30 mins cook

40 mins total

What you need

Spice blend

Stew

Options for serving:

How to make

Mix the spices

Make the stew

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