Roasted Cauliflower and Chickpea Stew
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The Mediterranean Dish · by Suzy Karadsheh★ 4.9

Roasted Cauliflower and Chickpea Stew

NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 26%
CARBS 47G61% OF CAL
13G FIBER0G ADDED15G INTRINSIC19G OTHER15G TOTAL SUGAR
FAT 10G28% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warm Mediterranean stew of roasted cauliflower, chickpeas, carrots, and tomatoes, deeply spiced with turmeric, cumin, cinnamon, and paprika, and finished with almonds and pine nuts. Hearty and aromatic, it's a comforting plant-based main.

mainmediterraneansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 tsp ground turmeric
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp Sweet paprika
  • 1 tsp cayenne pepper (optional)
  • 1/2 tsp ground green cardamom
  • 1 whole head cauliflower, divided into small florets
  • 5 medium-sized bulk carrots, peeled, cut into 1 1/2″ pieces
  • Salt and pepper
  • Private Reserve extra virgin olive oil
  • 1 large sweet onion, chopped
  • 6 garlic cloves, chopped
  • 2 14-oz cans chickpeas, drained and rinsed
  • 1 28-oz can diced tomatoes with its juice
  • 1/2 cup parsley leaves, stems removed, roughly chopped
  • Toasted slivered almonds (optional)
  • Toasted pine nuts (optional)
PREP
10M
SODIUM
644MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.