One-Pot Cauliflower and Chickpea Stew
Serves 625 mins prep70 mins cook
A delicious 30-minute vegetarian or vegan chickpea stew with Indian-style masala spices, cauliflower and a hearty tomato base.
0 servings
What you need
Instructions
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.View original recipe