Chickpea Cauliflower Stew
"🌱Simple chickpea + cauliflower stew with farro (substitute any grain)🌱"
-- @cookingforpeanuts
Recipe Intro From cookingforpeanuts

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Prep time 10mins
Cook time 30mins


  • 1 cup farro, cooked according to package directions
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced small
  • Olive oil
  • 2 teaspoons cumin
  • 1/ 2 teaspoon cinnamon
  • 1/ 2 teaspoon paprika
  • 1/ 8 teaspoon cayenne
  • 2 cups vegetable broth
  • 1 (15 ounce) can diced tomatoes
  • 1 head cauliflower, cut into florets
  • 2 cups cooked chickpeas
  • Salt and pepper, To Taste
  • 1 lemon, juiced to taste, for serving
  • Parsley, chopped, for serving


  • Step 1

    Cook the onion, garlic and carrot in olive oil (or vegetable broth) over medium heat until the onion is softened, adding more oil/broth as needed. Stir in the cumin, cinnamon, paprika and cayenne. Cook for another 2 minutes.

  • Step 2

    Add the vegetable broth, diced tomatoes, cauliflower and chickpeas. Bring to a boil, then reduce the heat and simmer until the cauliflower is fork-tender, adding more vegetable broth as needed or desired.

  • Step 3

    Remove from the stove and season with salt, pepper and lemon juice. Top with chopped parsley and serve with farro.