Cauliflower And Chickpea Stew With Couscous Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
• STEP 2.Add cauliflower florets, chickpeas, diced tomatoes, vegetable broth, cumin, paprika, turmeric, salt, and pepper to the pot. Stir well to combine.
• STEP 3.Bring the stew to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the cauliflower is tender.
• STEP 4.While the stew is simmering, prepare the couscous according to package instructions.
• STEP 5.Serve the cauliflower and chickpea stew over the cooked couscous. Garnish with fresh parsley or cilantro, if desired.
• STEP 6.Enjoy the stew hot, and store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Feel free to add other vegetables like carrots or bell peppers to the stew for extra flavor and texture.
• You can adjust the spices according to your taste preferences. Add more paprika for a smokier flavor, or increase the turmeric for a vibrant yellow color.
• For a protein boost, you can add cooked chicken or tofu to the stew.
• If you prefer a thicker stew, you can mash some of the chickpeas and cauliflower with a fork or blend a portion of the stew with an immersion blender.
• Serve the stew with a side of crusty bread or a fresh green salad for a complete meal.

Storage and Serving

• Store any leftovers of the cauliflower and chickpea stew in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew in a pot over medium heat until warmed through.
• Serve the stew hot over cooked couscous, and garnish with fresh herbs like parsley or cilantro for added freshness.