Moroccan Cauliflower & Chickpea Stew
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • 1 Medium Onion (Diced)
  • 4 Garlic Cloves (Minced)
  • 5 Small Carrots (Peeled and Chopped-- We used Multi-Colored)
  • 1 Celery Stalks (Chopped)
  • 1 Cauliflower (Cut into Bite Sized Pieces)
  • 1 Jalapeño (Seeds Removed and Diced)
  • 1 Cup Dry Brown Lentils
  • 2 15 oz. Cans of Garbanzo Beans (Drained and Rinsed)
  • 1 28oz Can of Diced Tomatoes
  • 3.5 Cups Vegetable Broth
  • 5 Medjool Dates (Pits Removed and Chopped)
  • 1 Bunch Fresh Cilantro (Stem Removed—For Garnish)
  • Spice mix:
  • 2 Tbsp Ground Cumin
  • 1 Tbsp Paprika
  • 1 Tbsp Ground Coriander
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Cinnamon
  • 1 tsp Allspice
  • ¼ tsp Ground Clove
  • ¼ tsp Cayenne Pepper (Or To Taste)
Instructions
  1. Wash and prepare all produce and ingredients. Assemble the spice mix and set aside.
  2. In a deep Dutch oven, over medium heat, sauté the onion and garlic with 1 Tbsp oil. Cook, stirring frequently for 2-3 minutes or until fragrant and the onions are translucent.
  3. Next, add the spice mix. Stir to incorporate and allow to cook for an additional minute.
  4. Add the tomatoes, carrots, celery, dates and jalapeno. Stir to combine and allow to cook for 2-3 minutes. Stir occasionally to insure the ingredients don’t burn on the bottom on the pot.
  5. Add the vegetable broth and lentils, followed by the cauliflower. Stir to combine.
  6. Reduce the heat to low and cover. Allow to simmer for 10-15 minutes. Check occasionally and stir.
  7. Once the lentils are soft and the cauliflower is tender, add the garbanzo beans and stir to combine.
  8. Garnish with cilantro, jalapeno and lemon if desired.
  9. Enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/moroccan-cauliflower-chickpea-stew/