Ingredients
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For the stew:
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2 large cauliflowers (about 2 pounds each), cored and cut into bite-sized florets
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1 small onion, diced
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2 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 teaspoon ground cumin
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1/2 teaspoon paprika
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1/4 teaspoon saffron threads, crushed
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Pinch of salt
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1 cup dry white wine or vegetable broth
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1 (15-ounce) can chickpeas, rinsed and drained
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1 cup low-sodium vegetable broth
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For the quinoa:
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1/2 cup uncooked quinoa
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1 1/2 cups water or vegetable stock
Directions
Subtitle: A Budget-Friendly, Gluten-Free, High-Protein, Low-Carb, Kid-Friendly, Quick & Easy, Whole Foods Plant-Based, Zero Waste Dinner Recipe Inspired by Moroccan Cuisine
Ingredients:
For the stew:
* 2 large cauliflowers (about 2 pounds each), cored and cut into bite-sized florets
* 1 small onion, diced
* 2 cloves garlic, minced
* 1 tablespoon fresh ginger, grated
* 1 teaspoon ground cumin
* 1/2 teaspoon paprika
* 1/4 teaspoon saffron threads, crushed
* Pinch of salt
* 1 cup dry white wine or vegetable broth
* 1 (15-ounce) can chickpeas, rinsed and drained
* 1 cup low-sodium vegetable broth
For the quinoa:
* 1/2 cup uncooked quinoa
* 1 1/2 cups water or vegetable stock
Instructions:
Stew:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Stir in ginger, garlic, and spices; cook for another minute.
2. Pour in white wine or vegetable broth and bring to a simmer. Add cauliflower, chickpeas, and 1/2 teaspoon salt. Cover and cook for 10 minutes, stirring occasionally.
3. Uncover and continue cooking until cauliflower is tender, about 10 more minutes. Season with lemon juice and black pepper to taste.
Quinoa:
1. Bring water or stock to a boil in a medium saucepan. Stir in quinoa and reduce heat to low. Cover and cook according to package directions.
Serve:
1. Divide the stew among four bowls. Top each serving with 1/2 cup cooked quinoa. Garnish with chopped parsley and pomegranate seeds if desired.
Note: If you’d like a thicker stew, mix together 1 tablespoon tapioca starch and 2 tablespoons cold water and stir into the stew before adding the chickpeas.
Steps
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1
Done
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Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Stir in ginger, garlic, and spices; cook for another minute. |
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2
Done
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Pour in white wine or vegetable broth and bring to a simmer. Add cauliflower, chickpeas, and 1/2 teaspoon salt. Cover and cook for 10 minutes, stirring occasionally. |
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3
Done
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Uncover and continue cooking until cauliflower is tender, about 10 more minutes. Season with lemon juice and black pepper to taste. |
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4
Done
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Bring water or stock to a boil in a medium saucepan. Stir in quinoa and reduce heat to low. Cover and cook according to package directions. |
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5
Done
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Divide the stew among four bowls. Top each serving with 1/2 cup cooked quinoa. Garnish with chopped parsley and pomegranate seeds if desired. |
