"🌱Simple chickpea + cauliflower stew with farro (substitute any grain)🌱"
Chickpea Cauliflower Stew
4
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From cookingforpeanuts
This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 30mins
Recipe Card
ingredients
- 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
Method
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.