Ingredients
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For the stew:
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1 large head cauliflower, florets only (about 2 pounds)
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1 medium yellow onion, diced
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3 cloves garlic, minced
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1 tablespoon ghee or olive oil (optional)
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½ teaspoon ground cumin
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½ teaspoon paprika
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½ teaspoon ground coriander
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¼ teaspoon turmeric powder
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Salt and black pepper, to taste
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1 (15-ounce) can chickpeas, rinsed and drained
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1 small sweet potato, cubed
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1 cup vegetable broth
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Optional: 1 (14.5-ounce) can diced tomatoes
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For the garnish:
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¼ cup chopped fresh parsley or cilantro
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1 lime, cut into wedges
Directions
Sub_title: A Hearty, Flavorful Vegetarian Meal Inspired by North African Cuisine
Description: This veggie-packed stew features tender cauliflower, chickpeas, sweet potatoes, and fragrant spices to create a comforting and satisfying meal. It’s perfect for cool fall evenings!
Servings: 4-6
Difficulty: Easy
Ingredients:
For the stew:
1 large head cauliflower, florets only (about 2 pounds)
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon ghee or olive oil (optional)
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon turmeric powder
Salt and black pepper, to taste
1 (15-ounce) can chickpeas, rinsed and drained
1 small sweet potato, cubed
1 cup vegetable broth
Optional: 1 (14.5-ounce) can diced tomatoes
For the garnish:
¼ cup chopped fresh parsley or cilantro
1 lime, cut into wedges
Instructions:
1. Preheat oven to 400°F.
2. Place the cauliflower florets in a large bowl and drizzle with 1 tablespoon of olive oil. Toss until well coated.
3. Spread the cauliflower onto a baking sheet in a single layer. Roast for about 20 minutes, stirring halfway through, until golden brown and tender. Remove from heat and set aside.
4. While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the onions and saute until translucent, about 5 minutes.
5. Stir in the garlic, ginger, cumin, paprika, coriander, and turmeric. Cook for another minute, being careful not to let the spices burn.
6. Pour in the vegetable broth and bring the mixture to a simmer. If using canned tomatoes, add them now.
7. Reduce the heat to low and stir in the cooked chickpeas, sweet potatoes, and reserved roasted cauliflower. Simmer for about 10 minutes or until the sweet potatoes are tender.
8. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs, extra lemon wedges, and pita bread if desired. Enjoy!
Note: You can also use unsweetened plant-based milk instead of water when making your own homemade croutons.
Steps
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1
Done
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Preheat oven to 400°F. |
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2
Done
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Place the cauliflower florets in a large bowl and drizzle with 1 tablespoon of olive oil. Toss until well coated. |
|
3
Done
|
Spread the cauliflower onto a baking sheet in a single layer. Roast for about 20 minutes, stirring halfway through, until golden brown and tender. Remove from heat and set aside. |
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4
Done
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While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the onions and saute until translucent, about 5 minutes. |
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5
Done
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Stir in the garlic, ginger, cumin, paprika, coriander, and turmeric. Cook for another minute, being careful not to let the spices burn. |
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6
Done
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Pour in the vegetable broth and bring the mixture to a simmer. If using canned tomatoes, add them now. |
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7
Done
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Reduce the heat to low and stir in the cooked chickpeas, sweet potatoes, and reserved roasted cauliflower. Simmer for about 10 minutes or until the sweet potatoes are tender. |
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8
Done
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Season with salt and pepper to taste. Serve hot, garnished with fresh herbs, extra lemon wedges, and pita bread if desired. Enjoy! |
