Chickpea and Cauliflower Stew

cauliflower and chickpea stewIt’s another cold snowy day here and I was ready for an easy to make hot meal. I came up with this delicious vegetarian stew, packed full of veggies and flavor. I did serve it with some amaranth, but quinoa or another grain will work just as well.

1/2 head of cauliflower, cut into bite sized pieces
1 medium onion, diced
2 tablespoons olive oil
15 oz chickpeas, rinsed and drained
3 cups diced tomatoes (appx 28 oz)
4-5 cups fresh kale
2 teaspoons cumin
1 teaspoon salt
2 teaspoons turmeric
1 teaspoon black pepper

*1 serving amaranth – or grain of choice

chickpeastew2Start with your amaranth following package directions, it will take the longest to simmer. In a large skillet place the oil and onions over medium heat. Cook for 5 minutes and add the turmeric, salt, pepper, and cumin. Mix together well, cooking for a couple of minutes. Add in the diced tomatoes, chickpeas, kale, and cauliflower. Stirring occasionally cook for 20 minutes. Serve on top the amaranth. Serves 4-6.

3 thoughts on “Chickpea and Cauliflower Stew

  1. Sophie33 2013/12/13 / 12:14 pm

    MMMMMM,…what a lovely dinner! Yummm! 🙂

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