Best Chickpea And Cauliflower Stew Ww Recipes

CAULIFLOWER AND CHICKPEA STEW

Cauliflower and Chickpea Stew image

Reciped adapted from Real Simple by Laura Ratliff and Ryan Smith. I did not have spinach on hand and used some leftover collards. I also used chicken broth instead of water. A flavorful dish. Could be served over couscous (as called for by original recipe) or even rice.

Provided by cinwalsh_8057651

Categories Stew

Time 35m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (28 ounce) can whole san marzano tomatoes, undrained
1 (15 ounce) can chickpeas, drained and rinsed
1 head cauliflower, cored and cut into small florets
1 (5 ounce) package Baby Spinach, chopped
1/2 cup water

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.

Nutrition Facts : Calories 186.7, Fat 6, SaturatedFat 0.8, Sodium 600.6, Carbohydrate 29.2, Fiber 7.4, Sugar 5.9, Protein 7.4

CURRIED CAULIFLOWER AND CHICKPEA STEW

Curried Cauliflower and Chickpea Stew image

I originally found this recipe on Epicurious.com, made some changes for my family's tastes, and it is SO good! A great vegetarian dish with a nice balance of sweet and savory and a spicy kick!

Provided by Greeny4444

Categories Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
2 1/2 cups onions, chopped (2 medium onions)
6 cups cauliflower florets (from 1 medium head)
5 teaspoons curry powder (use hot or use regular curry powder and add about 1/2-1 teaspoons of red pepper flakes)
2 (15 1/2 ounce) cans garbanzo beans, drained
2 (10 ounce) cans rotel (I use the Mexican variety)
1 (14 ounce) can unsweetened coconut milk (Low-fat would work fine)
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/4-1/2 teaspoon ground ginger

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.

Nutrition Facts : Calories 422.9, Fat 21.3, SaturatedFat 13.8, Sodium 859.1, Carbohydrate 51.6, Fiber 10.5, Sugar 5.3, Protein 12.1

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #healthy #main-dish #beans #potatoes #vegetables #indian #easy #low-fat #vegetarian #dietary #spicy #low-cholesterol #low-saturated-fat #low-calorie #comfort-food #inexpensive #chick-peas-garbanzos #healthy-2 #low-in-something #cauliflower #taste-mood #from-scratch