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Cauliflower & Chickpea Stew with Buttered Toast Points

  • 45minutes

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B6, H, C, D, P
MineralsNatrium, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons grated fresh ginger

  2. 4 cloves garlic, minced

  3. 1 tablespoon ground turmeric

  4. 1 tablespoon ground coriander

  5. 2 teaspoon ground cumin

  6. 1 fresh red chile, sliced

  7. 2 cups low sodium chicken stock

  8. 1/4 cup vegetable oil

  9. 3-4 cardamom pods

  10. 2 bay leaves

  11. 2 cups drained cooked chickpeas

  12. 3 cups cauliflower florets

  13. 1/2 medium onion, diced

  14. 1 cup frozen green peas, thawed

  15. 2 teaspoons salt

  16. Freshly ground black pepper

  17. Fresh cilantro sprigs for garnish

  18. 4-6 thick slices brioche

  19. 4 tablespoons unsalted butter

Instructions Jump to Ingredients ↑

  1. In a food processor add ginger, garlic, chile, salt and spices (except cardamom and bay leaves). Pulse, adding a 1/4 cup of stock to help puree it. Scrape down sides of bowl as necessary until you achieve a smooth texture.

  2. In a large Dutch oven add oil and set over medium-high heat. Once oil is hot add cardamom pods and bay leaves (be careful as they will crackle and pop). Add cauliflower and onion and stir fry for 5-6 minutes. Season with salt and pepper then add spice paste from food processor. Cook for 5 more minutes then add chickpeas and peas. Add remaining stock and simmer for 20 minutes uncovered.

  3. Grill bread until hot and crispy. Lightly butter bread and serve heaping spoonfuls of stew on top. Garnish with cilantro.

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