Spicy Chickpea Stew

Ok, not the greatest picture, but this turned out really yummy. It’s modified from a recipe I found somewhere online – if I think of the source, I’ll post it. The recipe is for the stew itself, and it can be served over couscous or rice, or in pita bread. Here I served it over couscous with grape tomatoes and walnuts.

Spicy Chickpea Stew

2 cans chickpeas
2 heads cauliflower
1/2 cup olive oil, divided
some onion powder (maybe 1/2 tsp?)
8 cloves garlic, minced
1 tbsp cumin
2 tbsp turmeric
2 tsp cinnamon
2 tsp curry powder
1 tsp to 2 tbsp cayenne, depending on preference
2 lemons worth of juice
salt and pepper to taste

Cut up the cauliflower and toss with 1/4 cup olive oil and a couple sprinkles of the different seasonings (NOT the whole amount). Roast in the oven at 400 degrees, or until tender.

Heat 1/4 cup olive oil on stovetop. Add onion powder, garlic, cumin, turmeric, cinnamon, and cayenne. Stir rapidly, about 30 seconds. Add chickpeas and some water; simmer. (I found it easiest to just let it simmer on low heat until the cauliflower was done, maybe 10-15 minutes). Add the cauliflower and lemon juice. Allow chickpeas to soften slightly; add salt and pepper. Serve!


2 responses to “Spicy Chickpea Stew

  1. This is great, I just happen to have 2 heads of cauliflower in the refrigerator that I need to use!

  2. I hope you like it! I found organic cauliflower discounted to .99 per head, instead of $4 per head, because it was about to go bad. Yay for cheap produce!

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