Chickpea and Cauliflower Stew

Chickpea and Cauliflower Stew

by Kate Hunter 6 months ago
5 (1)
25 minutes
209.7 kcal
34.6 g carbs
Description

This is a quick and easy cauliflower stew with just enough heat to tingle the taste buds. Serve over brown rice.

Ingredients
  • 1 tablespoon vegetable oil, or to taste
  • ½ onion, chopped
  • 1 teaspoon minced ginger root
  • 1 jalapeno pepper, minced
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • ½ teaspoon garam masala
  • 1 (14.5 ounce) can low-sodium vegetable broth
  • 2 cups cauliflower florets
  • 1 (14 ounce) can chickpeas, drained and rinsed
Directions
  1. 1. Heat oil in a saucepan over medium heat. Add onion, ginger, and jalapeno pepper; cook until onion is translucent, about 5 minutes. Add tomatoes, coriander, turmeric, curry, and garam masala. Cook until fragrant, about 3 minutes. Pour in broth and stir thoroughly. Add cauliflower and chickpeas.
  2. 2. Bring stew to a boil. Cook until cauliflower is tender, about 10 minutes.
Nutrition Facts
serving: 4 servings
calories: 209.7 kcal
carbohydrates: 34.6 g
protein: 7.3 g
saturated fat: 0.7 g
sodium: 563.7 mg
fiber: 7.7 g
sugar: 5.5 g