Ingredients
1 ½ tsp ground turmeric
1 ½ tsp ground cumin
1 ½ tsp ground cinnamon
1 tsp ground coriander
1 tsp Sweet paprika
1 tsp cayenne pepper (optional)
½ tsp ground green cardamom
1 whole head cauliflower, divided into small florets
5 medium-sized bulk carrots, peeled, cut into 1 ½" pieces
Salt and pepper
Private Reserve extra virgin olive oil
1 large sweet onion, chopped
6 garlic cloves, chopped
2 14-oz cans chickpeas, drained and rinsed
1 28-oz can diced tomatoes with its juice
½ cup parsley leaves, stems removed, roughly chopped
Toasted slivered almonds (optional)
Toasted pine nuts (optional)
Directions
1
Preheat the oven to 475 degrees F.
2
In a small bowl, mix together the spices.
3
Place the cauliflower florets and carrot pieces on a large lightly oiled baking sheet. Season with salt and pepper. Add a little more than ½ of the spice mixture. Drizzle generously with olive oil, then toss to make sure the spices evenly coat the cauliflower and carrots.
4
Bake in the 475 degrees F heated-oven for 20 minutes or until the carrots and cauliflower soften and gain some color. Remove from the heat and set aside for now. Turn the oven off.
5
In a large cast iron pot or Dutch oven, heat 2 tbsp olive oil. Add the onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook on medium-high for 2-3 more minutes, stirring constantly.
6
Now add the chickpeas and canned tomatoes. Season with salt and pepper. Stir in the roasted cauliflower and carrots. Bring everything to a boil, then reduce the heat to medium-low, cover part-way and cook for another 20 minutes. Be sure to check the stew, stir occasionally, and add a little water if needed.
7
Remove from the heat and transfer to serving bowls. Garnish with fresh parsley and the toasted nuts (optional.) Enjoy hot over some quick-cooked couscous or with a side of warm pita bread.
Notes
How to Serve this chickpea stew? This chickpea stew goes very well on top of quick-cooked couscous or Lebanese Rice. If nothing else, grab a piece of warm pita or some good crusty bread to sop up all the goodness.
Leftovers? This recipe makes enough to a small crowd of 6 or so. It will last well packed in a tight-lid container and refrigerated for 4 days or so. And because there is no cream involved here, you can easily freeze leftover cooked chickpea stew. Be sure the stew is completely cooled before freezing in freezer-safe containers.
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