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Sicilian Cauliflower and Chickpea Stew with Sundried tomato Couscous
Nato Zondagh

Sicilian Cauliflower & Chickpea Stew with Sundried tomato Couscous

5 from 2 votes
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
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 2
Course: Lunch, Main Course
Cuisine: Sicilian
Ingredients Method

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

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.
  3. Heat the remaining olive oil in a separate pot. Add garlic & cinnamon, cook for 1 minute until lightly golden.
  4. Add whole peeled tomatoes, water & chickpeas. Season & let it cook for 15 minutes.
  5. 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.
  2. Fluff the couscous with a fork & serve with cauliflower stew.