Cauliflower & Chickpea Stew with Turmeric and Ginger
This vibrant, anti-inflammatory cauliflower and chickpea stew is packed with immune-boosting ingredients like turmeric and ginger, creating a hearty, plant-based meal that’s perfect for winter. It’s loaded with fiber and protein, keeping you full and supporting balanced blood sugar.
Equipment
- Large pot or Dutch oven
- knife
- cutting board
- measuring spoons
- Ladle
- spoon
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Salt and pepper to taste
- 1 medium cauliflower cut into florets
- 1 can 15 oz chickpeas, drained and rinsed
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 can 14 oz coconut milk
- 2 cups fresh spinach or kale chopped
- Fresh cilantro chopped, for garnish (optional)
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook for 5 minutes, or until softened. Stir in the garlic, ginger, turmeric, cumin, coriander, salt, and pepper, and cook for another 1-2 minutes until fragrant.
- Add Cauliflower and Chickpeas: Add the cauliflower florets and chickpeas to the pot, stirring to coat them in the spices.
- Pour in Tomatoes and Broth: Add the diced tomatoes and vegetable broth, stirring well. Bring the mixture to a simmer, then cover and cook for 15-20 minutes, or until the cauliflower is tender.
- Add Coconut Milk and Greens: Pour in the coconut milk and add the chopped spinach or kale. Simmer for an additional 5 minutes, or until the greens are wilted and the stew is warmed through.
- Garnish and Serve: Ladle the stew into bowls and garnish with fresh cilantro, if desired. Serve warm.
Video
Notes
Nutritional Information per serving:
Calories: 319
Fat: 10g
Carbohydrates: 48g
Protein: 15g
Servings: 4
Calories: 319kcal