Cauliflower chickpea stew
The Cauliflower Chickpea Stew is a nutritious dish that covers 29% of your daily vitamins and minerals needs. It is suitable for gluten-free, dairy-free, lacto-ovo vegetarian, and vegan diets. Best enjoyed during Autumn, this stew can be made in roughly 45 minutes and is a perfect main course option.
Ingredients
olive oil
1 Tbsp
brown rice
240 g
water
4 servings
garlic
2
turmeric
1 tsp
salt and pepper
4 servings
onion
1
canned tomatoes
400 g
tomato puree
2 Tbsps
fresh ginger root
1 tsp
red chilli
0.5
ground cinnamon
1 tsp
garam masala
1 tsp
paprika
1 tsp
sweet potato
1
lemon juice
0.5
cauliflower
0.5 small
canned garbanzo beans
400 g
Method
- Heat olive oil in large sauce pan on high heat. Crush the garlic and fry it with tumeric, salt and pepper for a minute before adding the brown rice. Fry the rice for another 4-5 minutes before adding the water. Bring the water to a boil and turn down the heat to low-medium, allow to simmer for 30 minutes.
Nutrition:
Carbs
86 g
Fat
7 g
Protein
13 g
Share recipe:
Vanilla and lime flan by esperanza platas alvarez
45 min
410 Calories
8 serving
Cranberry and orange juice spareribs
210 min
942 Calories
4 serving
15 minute healthy dark chocolate truffles
45 min
234 Calories
12 serving
San francisco cioppino
45 min
557 Calories
8 serving