"Eaten hot or cold, this stew is a great meal full of various nutrients. Serve it alone or with rice or couscous. Perfect for Lent.
Inspired by @dietitiandebbie"
Vegan Cauliflower Chickpea Stew
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 chopped Small Onion
- 2 minced Garlic Cloves
- 200 gram diced Tomato
- 1 1/2 cup chopped Kale/Spinach
- 3 cup chopped Cauliflower
- 212 gram cooked Chickpeas
- 200 millileters Coconut Milk
- 1/4 teaspoons Paprika
- 1/2 tablespoon Curry Powder
- 1/8 teaspoon Salt
- Cilantro/Parsley
Method
Step 1
Heat the olive oil in a medium skillet over medium heat.
Step 2
Stir in the chopped onion, curry powder, and paprika, and simmer for a few minutes until the onion becomes tender.
Step 3
Add to this the garlic and cook for another minute, before adding the cauliflower and sauteing for 2-3 minutes.
Step 4
Next, add the tomato sauce and coconut milk, and bring it to a simmer, then cook for 12-15 minutes. (I've tried making it with almond-coconut milk as well, it still tasted good)
Step 5
Lastly stir in the cooked chickpeas, spinach, and salt and cook for a few more minutes until the leaves wilt.
Step 6
Serve it with a side of couscous or alone.