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Sicilian Cauliflower & Chickpea Stew with Sundried tomato Couscous
Nato Zondagh
Packed with protein this meal is vegetarian friendly and is full of delicious flavors to create an excellent Chickpea Stew.
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Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course
Lunch, Main Course
Cuisine
Sicilian
Servings
2
Ingredients
For the Stew
25
g
White Onion
Finely chopped
170
g
Cauliflower
Florets removed and Stem chopped
15
ml
Olive Oil
1
g
Cinnamon Sticks
1
g
Tumeric
1
g
Coarse Salt
5
g
Parsley
Finely chopped
2
g
Garlic
Minced
0.5
g
Whole Coriander
12
g
Kalamata Olives
Pitted and chopped
8
g
Raisins
200
ml
Red Wine
200
g
Tin Chickpeas
Drained (Keep liquid for aquafaba)
For the Couscous
75
g
Couscous
25
g
Sundried Tomatoes
Chopped
2
g
Rosemary
Chopped
1
g
Icing sugar
110
ml
Vegetable stock
Boiling
Instructions
For the Stew
Heat half of the olive oil in pot over medium heat, then add onion, cauliflower, chilli flakes & seasonings.
Cover with a lid & cook for 15 minutes until cauliflower has softened, stirring regularly, adding some.
Heat the remaining olive oil in a separate pot. Add garlic & cinnamon, cook for 1 minute until lightly golden.
Add whole peeled tomatoes, water & chickpeas. Season & let it cook for 15 minutes.
Once the tomato & chickpea stew has thickened, stir in cauliflower mix.
For the Couscous
Place couscous, sundried tomato & rosemary in a bowl. Add boiling veg stock & cover with plastic wrap.
Fluff the couscous with a fork & serve with cauliflower stew.
Keyword
Cauliflower, Chickpeas, Couscous, Sun-dried Tomato