Chickpea and Cauliflower Stew

Name: Chickpea and Cauliflower Stew recipe
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Global
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

by Kate Hunter 1 year ago

5 (1)

25 minutes

209.7 kcal

34.6 g carbs

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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. 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. 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