Spanish Chickpea Stew with Cauliflower Broccoli Rice
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Vegan Richa · by Vegan Richa★ 5.0 (10)

Spanish Chickpea Stew with Cauliflower Broccoli Rice

NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 28%
CARBS 56G67% OF CAL
15G FIBER28G OTHER14G TOTAL SUGAR
FAT 6G17% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A smoky, tomato-based chickpea stew seasoned with cumin and paprika. Served with cauliflower-broccoli rice for a complete, plant-based meal ready in 30 minutes.

mainspanishsoupbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 tsp oil
  • 1/2 cup chopped onion
  • 3 cloves garlic (finely chopped)
  • 12 oz of canned diced tomatoes (unsalted, or 2 large juicy tomatoes)
  • 1 inch ginger
  • 3/4 tsp paprika (smoky or a combination of sweet and smoky)
  • 1/2 to 3/4 tsp cumin
  • 1/4 tsp or more cayenne
  • a generous dash of black pepper
  • 1 bay leaf
  • 1/2 tsp dried oregano
  • 1 15 oz can chickpeas (drained or 1.5 cups cooked chickpeas)
  • 1.5 cups vegetables chopped small (such as cauliflower, carrots, zucchini, green or red bell pepper)
  • 1 cup or more water
  • 1/2 to 3/4 tsp salt (depends on if the chickpeas are already salted)
  • 1/2 tsp sugar (or maple syrup or other sweetener)
  • 1.5 cups cauliflower florets or 1 cup grated or shredded (heaped)
  • 1.5 cups broccoli florets or 1 scant cup shredded
  • 1/2 tsp oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp or more salt
  • 1/4 tsp garlic
  • 1 dash of cayenne (optional)
  • a good dash of lemon juice
PREP
10M
SODIUM
1264MG
ESTIMATE
COMPLETE

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