On Sunday I’ll be heading to southern Spain with my mother for five days. It’s going to be the first time in seventeen years we leave together for such a long time. I’m excited but I hope we’ll get along well and will have a good time together. Like every mother/daughter relationship, there may be tensions. Fortunately we never hold a grudge for long 🙂
With an eye towards our upcoming trip, I wanted to post something colourful so I made this cauliflower and chickpea stew. This recipe is not only easy but it can partly or wholly be made in advance. Once you decide to serve it, just heat it up and add the final touch with the coriander leaves. I served this vegan stew with rice but you can also serve it with some bread, some eggs, chicken…
See you in a couple of weeks!
Cauliflower and Chickpea Stew
Recipe for 4 as a main
Prep time: 10 min
Cook time: 1h 30 min
3 garlic cloves
1 large red onion
2 cans chopped tomatoes
2 cans chickpeas
400-450 g cauliflower florets
A three fingered pinch of sugar
Salt and pepper
2 tsp. harissa
2 tbsp. olive oil
4-5 tbsp. chopped coriander leaves
Chop the onion and the garlic. Heat olive oil on a pan over medium heat and add them onion and garlic to fry for 5 min or until translucent. Add the tomato sauce, the harissa and season with salt, pepper and smoked paprika to taste. Cover and let the tomatoes simmer on a low heat for about 1½ hour, stirring occasionally. You can also cook the sauce for 30 min to 1 hour but more is better in this case (not only the taste will improve but its nutritional properties too). Alternatively cook the sauce in advance and reheat it when you need it.
Add the cauliflower florets and the chickpeas; toss and cook for a further 6-8 min. Once the cauliflower is cooked to your liking (I like it when it still has a crunch) and the chickpeas are hot.
On top sprinkle the coriander just before serving.