Go Back Email Link
Sicilian Cauliflower & Chickpea Stew with Sun-dried tomato Couscous
Nato Zondagh

Sicilian Cauliflower & Chickpea Stew with Sun-dried tomato Couscous

4.17 from 6 votes
Get ready to impress your friends and family after trying this Sicilian Cauliflower and Chickpea Stew dish with Sun-dried Tomato Couscous!
Print Recipe Pin Recipe
Prep Time 9 minutes
Cook Time 36 minutes
Total Time 45 minutes
Servings: 1
Course: Main Course
Cuisine: Sicilian
Ingredients Method

Ingredients
  

For the stew:
  • 25 g White Onion Finely chopped
  • 170 g Cauliflower
  • 15 ml Olive Oil
  • 1 g Spice: Chilli Flakes
  • 1 g Spice: Salt fine
  • 1 g Spice: Pepper course
  • 5 g Herb: Parsley Finely chopped
  • 2 g Garlic chopped (Minced)
  • ½ g Spice: Cinnamon ground
  • 12 g Olives Kalamata (Pitted & chopped)
  • 8 g Dried Fruit: Raisins
  • 200 g Tin Tomato whole peeled (Broken up coarsely)
  • 125 g Water
  • 200 g Tin Chickpeas Drained (Keep liquid for aqua faba)
For the couscous:
  • 75 g Couscous
  • 25 g Sun-dried Tomatoes chopped
  • 2 g Herb: Rosemary chopped
  • 1 g Stock: Vegetable
  • 110 ml Water for the stock

Method
 

For the stew:
  1. Heat half of the olive oil in pot over medium heat, then add onion, cauliflower, chilli flakes & seasonings.
  2. Cover with a lid & cook for 15 minutes until cauliflower has softened, stirring regularly, adding some water if needed. Remove from heat & set aside.
  3. Heat the remaining olive oil in a separate pot. Add garlic & cinnamon, cook for 1 minute until lightly golden.
  4. Add olives & raisins & cook for a few minutes.
  5. Add whole peeled tomatoes, water & chickpeas. Season & let it cook for 15 minutes.
  6. Once the tomato & chickpea stew has thickened, stir in cauliflower mix.
For the couscous:
  1. Place couscous, sundried tomato & rosemary in a bowl. Add boiling veg stock & cover with plastic wrap.Set aside for 5 minutes until the liquid has been absorbed.
  2. Fluff the couscous with a fork & serve with cauliflower stew.