CHICKPEA AND CAULIFLOWER STEW

Chickpea and Cauliflower Stew image

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

Provided by Valerie Bacerott

Categories Soups, Stews and Chili Recipes Stews

Time 40m

Yield 4

Number Of Ingredients 12

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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

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.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 34.6 g, Fat 4.9 g, Fiber 7.7 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 563.7 mg, Sugar 5.5 g