Empty My Fridge
Spanish Chickpea Stew with Cauliflower Rice
Ingredients
- Oil1 ½ tsp
- Onion · chopped½ cups
- Garlic3 cloves + ¼ tsp
- Canned tomato · diced12 oz
- Ginger1 inch
- Paprika¾ tsp
- Cumin½–¾ tsp + ¼ tsp
- Cayenne pepper¼ tsp + 1 dash
- Black pepper1
- Bay leaf1
- Oregano · dried½ tsp
- Chickpea1
- Salt½–¾ tsp + ¼ tsp
- Sugar½ tsp
- Cauliflower · grated shredded1 ½ cups
- Broccoli · shredded1 ½ cups
- Lemon1
Instructions
- Heat 1 tsp oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring now and then, for about 3 minutes until translucent.
- Blend the tomatoes with the ginger until smooth (or use tomato puree and minced ginger).
- Add the spices to the pan and stir for a few seconds. Add the tomato-ginger puree and cook for 4 minutes, stirring now and then, until it starts to thicken. If using fresh tomatoes, add a tablespoon of tomato paste.
- Add the chickpeas and chopped vegetables, then the water, salt and sugar. Cook partly covered for 10 to 12 minutes until the vegetables are tender. Stir in spinach or greens if using, then taste and adjust salt and heat, adding a dash of lemon if needed.
- For the rice: grate or shred the cauliflower and broccoli in a food processor until evenly fine.
- Heat 1/2 tsp oil in a skillet over medium heat. Add 1/4 tsp cumin seeds and cook for about 1 minute until they darken slightly.
- Add the grated cauliflower and broccoli, the 1/4 tsp or more salt, 1/4 tsp garlic and cayenne if using, and mix well.
- Lower the heat to medium-low, cover and cook for 4 to 5 minutes. Add a good dash of lemon juice, cover, and let it steam off the heat for another 2 minutes.
- Serve the stew over the rice, with cilantro, chopped red onion or crunchy vegetables if you like.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
GarlicOnionTomatoLemonGingerChickpeaCanned tomatoBroccoli
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.