Best Cauliflower And Chickpea Stew Recipes

CHICKPEA AND CAULIFLOWER STEW

Steps:

• 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.
• Bring stew to a boil. Cook until cauliflower is tender, about 10 minutes.

CURRIED CAULIFLOWER AND CHICKPEA STEW

Steps:

• 1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.

CHICKEN, CHICKPEA AND CAULIFLOWER STEW

Steps:

• Heat an 8 quart pot over medium heat, and add the 1 tablespoon of oil. When the oil is hot and aromatic spoon in the onions and chopped chicken, and cook for 3 to 5 minutes, or until slightly browned. Stir in the curry, turmeric, and cumin, and cook for 1 minute. Deglaze the pot with the sherry or white wine and reduce until dry. Pour in the chickpeas and tomatoes and bring to a simmer. Simmer for 1 minute. Pour in the chicken broth, add the cauliflower pieces and return to a simmer. Cook for 2 to 5 minutes or until the cauliflower is cooked. Stirring, pour in the cornstarch/water slurry. Finish with 2 tablespoons butter and the chopped cilantro and adjust seasoning with salt if needed. Serve with toasted bread or pita bread.

CAULIFLOWER AND CHICKPEA STEW

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes.
• Add the cumin, chili powder, salt and pepper, and cook, stirring, until fragrant, 1 minute.
• Add tomatoes, crushing with your hands as you add then and their liquid, chickpeas, cauliflower, and 1/2 cup water and bring to a boil.
• Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
• Fold in the spinach and cook until just wilted, 1 to 2 minutes.

CURRIED CAULIFLOWER AND CHICKPEA STEW

Steps:

• Heat oil in large saute pan over medium heat. Add onions and sauté until golden brown.
• Add cauliflower, curry powder, and garbanzo beans; stir.
• Add Rotel, coconut milk, garam masala, cumin, and ginger. Heat to medium-high, and bring to a boil.
• Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes.
• Season to taste with salt, if desired. Serve with crusty bread or over rice.

CHICKPEA AND CAULIFLOWER STEW WW

Steps:

• Bring a large pot of lightly salted water to a boil, then add the cauliflower and potatoes. Return to the boil and cook for 5 minutes approx.drain and set aside.
• Heat a large non stick frying pan, add the oil, then the curry powder, cumin and cayenne. Cook until fragrant ( about 30 seconds), then add the chickpeas and cook another minute.
• Stir in the tomatoes and sugar, cook 1 minute then add the cauliflower and potatoes, cook until the tomato sauce thickens and the vegetables are tender .
• Remove from heat and add the coriander and salt then serve.