Spiced Cauliflower Stew

This Spiced Cauliflower Stew is a fragrant and hearty Moroccan-inspired dish, brimming with vibrant spices and tender vegetables. Perfectly warming and satisfying, it's an excellent option for a comforting vegan dinner.

Ingredients

• Cauliflower - 300 grams, cut into florets
• Chickpeas - 1 can (400 grams), drained and rinsed
• Carrot - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Tomato paste - 2 tablespoons
• Vegetable broth - 500 ml
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Fresh cilantro - for garnish

Steps

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the diced carrot and red bell pepper. Cook for another 5 minutes until slightly softened.
4. Add the cauliflower florets and stir well to combine with the other vegetables.
5. Mix in the tomato paste, cumin, coriander, cinnamon, paprika, turmeric, salt, and black pepper, cooking for 1-2 minutes until the spices are fragrant.
6. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 20 minutes, or until the cauliflower is tender.
7. Add the drained chickpeas and stir, allowing the stew to heat through for another 5 minutes.
8. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 360
• Protein: 15 g
• Carbs: 55 g
• Fiber: 14 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from vegetables and spices.
• High in fiber, promoting digestive health.

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