Cauliflower & Chickpea Stew
A warm and comforting cauliflower and chickpea stew made with tomatoes, ginger, garlic, and cozy spices. It’s a hearty meatless meal with plant based protein that’s perfect served over rice or with naan.
Ingredients
- 3 tablespoons butter
- 1 large yellow onion minced
- 1 inch ginger grated
- 2 –3 garlic cloves minced
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon mild chili powder
- ½ teaspoon garam masala
- 1 28 ounce can whole tomatoes in tomato puree
- 2 cups chicken or vegetable broth
- 1 large head cauliflower cut into small florets
- 3½ cups cooked chickpeas about two cans, drained and rinsed
- ¼ cup heavy cream
- Rice or naan for serving
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion and cook until softened and translucent.
- Stir in the garlic and ginger and cook for about 1 minute until fragrant.
- Add the cumin, coriander, turmeric, chili powder, and garam masala. Cook briefly to bloom the spices.
- Stir in the tomatoes and broth along with the cauliflower. Bring to a simmer and cook until the cauliflower begins to soften.
- Add the chickpeas and continue simmering until everything is tender.
- Mash a few of the chickpeas and cauliflower against the side of the pot to thicken the stew slightly.
- Stir in the heavy cream and adjust salt if needed.
- Serve warm over rice or with naan.
Notes
- Mashing some of the chickpeas and cauliflower helps create a thicker, stew like texture.
- This recipe works with canned chickpeas or homemade cooked chickpeas.
- This is best served with rice, naan, or crusty bread.
- Approximate nutrition per serving (based on 6 servings): about 280 calories, 9g protein, and 7g fiber.
