Perfect warm cozy recipe for autumn! This stew combines Moroccan spices with chickpeas all served over fluffy cauliflower rice. This is my go to meal when I'm in a rush, or have little time to go to the grocery store. This meal is composed of kitchen staples, and it is so flavorful, healthy, and quick you just need to give it a try! This recipe is also Vegetarian and Vegan friendly.
Based on this recipe: https://cansgetyoucooking.com/recipe/moroccan-style-chickpea-stew-with-cauliflower-rice/
Prepare the stew: In a large sided skillet or Dutch oven, heat 2 tablespoons oil over medium-high heat. Add onion and cook until translucent, about 8 minutes. Add garlic and then fresh ginger, cook until fragrant, about 1 minute. Add coriander, cumin, ginger, cayenne and cinnamon to pan. Cook until fragrant, about 2 minutes. Add tomatoes, chickpeas, carrots and raisins and bring to a simmer. Cook until mixture has reduced slightly, about 25 minutes. Season to taste with salt and pepper.
Prepare the cauliflower rice: Remove leaves from cauliflower, and cut into florets, avoiding the core/stem. Add florets to the bowl of a food processor and pulse until cau-liflower is finely chopped and it resembles rice.
In a large skillet, heat remaining olive oil over medium-high heat. Add cauliflower and cook until warmed through, about 6 minutes. Season to taste with salt.
Assemble: Serve stew over cauliflower rice, garnish with fresh cilantro if desired.
Ingredients
Directions
Prepare the stew: In a large sided skillet or Dutch oven, heat 2 tablespoons oil over medium-high heat. Add onion and cook until translucent, about 8 minutes. Add garlic and then fresh ginger, cook until fragrant, about 1 minute. Add coriander, cumin, ginger, cayenne and cinnamon to pan. Cook until fragrant, about 2 minutes. Add tomatoes, chickpeas, carrots and raisins and bring to a simmer. Cook until mixture has reduced slightly, about 25 minutes. Season to taste with salt and pepper.
Prepare the cauliflower rice: Remove leaves from cauliflower, and cut into florets, avoiding the core/stem. Add florets to the bowl of a food processor and pulse until cau-liflower is finely chopped and it resembles rice.
In a large skillet, heat remaining olive oil over medium-high heat. Add cauliflower and cook until warmed through, about 6 minutes. Season to taste with salt.
Assemble: Serve stew over cauliflower rice, garnish with fresh cilantro if desired.