Cauliflower Chickpea Stew

Name: Cauliflower Chickpea Stew
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp Olive Oil (1 tbsp olive oil); 240 g Brown Rice (5/4 cup brown rice (240 g)); 0 pieces Bottled Drinking Water (Twice amount of water + 1 cup water (240 ml)); 5 pieces Garlic Clove (2 garlic gloves, crushed + 3 garlic gloves, crushed); 1 tsp Ground Turmeric (1 tsp tumeric); 0 pieces Table Salt (salt & pepper); 1 piece Yellow Onion (1 onion, chopped finely); 400 g Chopped Tomatoes (1 can chopped tomatoes (400 g)); 2 tbsp Tomato Purée (2 tbsp tomato puree); 1 tsp Ginger (1 cm fresh ginger, grated (about 1 tsp)); ½ piece Chilli (1/2-1 fresh chili, chopped finely); 1 tsp Cinnamon (1 tsp cinnamon); 1 tsp Garam Masala (1 tsp garam masala); 1 tsp Paprika (1 tsp paprika); 1 piece Sweet Potato (1-2 sweet potatoes, cubes); ½ piece Lemon (1/2 lemon, juice); ½ piece Cauliflower (1/2 small cauliflower, bite size pieces); 400 g Chickpeas (1 tin chickpeas (400 g))

45 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Ingredients

For 4 servings

Olive Oil1 tbsp · 1 tbsp olive oil
Brown Rice240 g · 5/4 cup brown rice (240 g)
Bottled Drinking Water0 pieces · Twice amount of water + 1 cup water (240 ml)
Garlic Clove5 pieces · 2 garlic gloves, crushed + 3 garlic gloves, crushed
Ground Turmeric1 tsp · 1 tsp tumeric
Table Salt0 pieces · salt & pepper
Yellow Onion1 piece · 1 onion, chopped finely
Chopped Tomatoes400 g · 1 can chopped tomatoes (400 g)
Tomato Purée2 tbsp · 2 tbsp tomato puree
Ginger1 tsp · 1 cm fresh ginger, grated (about 1 tsp)
Chilli½ piece · 1/2-1 fresh chili, chopped finely
Cinnamon1 tsp · 1 tsp cinnamon
Garam Masala1 tsp · 1 tsp garam masala
Paprika1 tsp · 1 tsp paprika
Sweet Potato1 piece · 1-2 sweet potatoes, cubes
Lemon½ piece · 1/2 lemon, juice
Cauliflower½ piece · 1/2 small cauliflower, bite size pieces
Chickpeas400 g · 1 tin chickpeas (400 g)

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Steps

1Heat olive oil in large sauce pan on high heat. Crush the garlic and fry it with tumeric, salt and pepper for a minute before adding the brown rice. Fry the rice for another 4-5 minutes before adding the water. Bring the water to a boil and turn down the heat to low-medium, allow to simmer for 30 minutes.