Chickpea and Cauliflower Stew recipe
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Ingredients
- 1 tablespoon vegetable oil, or to taste ½ onion, chopped 1 teaspoon minced ginger root 1 jalapeno pepper, minced 1 (14.5 ounce) can diced tomatoes, drained 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon curry powder ½ teaspoon garam masala 1 (14.5 ounce) can low-sodium vegetable broth 2 cups cauliflower florets 1 (14 ounce) can chickpeas, drained and rinsed
Nutrition Info
- 209.7 caloriescarbohydrate: 34.6 gcholesterol: : -fat: 4.9 gfiber: 7.7 gprotein: 7.3 gsaturatedFat: 0.7 gservingSize: -sodium: 563.7 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Chickpea and Cauliflower Stew
Directions
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Heat oil in a saucepan over medium heat. Add onion, ginger, and jalapeno pepper, cook until onion is translucent, about 5 minutes. Add tomatoes, coriander, turmeric, curry, and garam masala. Cook until fragrant, about 3 minutes. Pour in broth and stir thoroughly. Add cauliflower and chickpeas.
Bring stew to a boil. Cook until cauliflower is tender, about 10 minutes.