Spicy Chickpea & Cauliflower Stew
A hearty, gut-friendly meal that packs a punch of spice!
Ingredients:
- 1 Tbsp oil
- 2 onions, chopped
- 2 green pepper, deseeded & chopped
- 2 tsp cayenne pepper
- 1 Tbsp ground coriander
- 1 tsp ground cumin
- 500ml passata sauce
- 2 tins chickpeas, plus liquid
- 400g Cauliflower forests
- 2 tsp vegetable stock powder
- ½ cup raisins
- 2 tsp lemon zest
- 150g couscous
- 175ml boiling water
To serve:
- Toasted almond flakes
- Fresh parsley, chopped
How To Make Spicy Chickpea & Cauliflower Stew
- Heat oil in a large skillet, add in onions and pepper, cook for about 5 minutes, then add in spices.
- Allow the spices to cook until fragrant, then add in passata sauce along with the chickpeas.
- Stir in the vegetable stock powder and cauliflower and cook for 20 minutes.
- Meanwhile prepare the couscous, add couscous to a heatproof bowl add in boiling water and allow it stand for 10 minutes, fluff the couscous with a fork and fold in coconut flakes and parsley.
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