Moroccan Cauliflower & Chickpea Stew

Moroccan Cauliflower & Chickpea Stew

I don’t know about you but I am done with winter. It hasn’t even been that bad here in New York, but it has been all over the map. However, I know back home in Montana and in the Midwest, it has been brutal. Therefore, it is the perfect time to make a stew and this Moroccan Cauliflower & Chickpea Stew is just what’s needed to kick winter out.

The spices that are used in Moroccan cuisine are spectacular and this stew has no shortage of spices…

Cayenne pepper

Yay, FLAVOR! Of course, you can always use a store bought spice blend but we love to make our own. It’s always more economical and we can use less salt too. The spices are really what make this stew so don’t skimp!

The other fantastic flavors of this stew are brought by the vegetables. I just love veggies and this Moroccan Cauliflower & Chickpea Stew has plenty! Of course it has cauliflower but it also has carrots, celery and jalapeño …. Yum, yum, and YUM SOME MORE!

Finally, last but not least, add some chickpeas. They make this stew extra filling and satisfying to the last slurp. However, feel free to add any bean that you have on hand. You really can’t mess up this stew.

So, if you are ready to kick winter to the curb, go ahead and make this thick and hearty Moroccan Cauliflower & Chickpea Stew. Hopefully, this last cold spell will be winter’s final hurrah. And this fabulous stew will be the curtain call. Here’s to hoping…!

Moroccan Cauliflower & Chickpea Stew
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4 Servings
  • 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)
  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!




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