Cold evenings call for a stew like this one - creamy, fragrant, and packed with chickpeas and cauliflower. The curry spices warm you up while the roasted vegetables add sweetness and depth. It’s nourishing, high in protein, and easy to make ahead for busy nights.
Ingredients
- 3 cups boiled chickpeas
- 1 small head of cauliflower cut into florets
- 3-4 carrots chopped
- 1 onion finely diced
- 2 cloves garlic finely diced
- 3 tbsp olive oil
- 3 tsp Indian curry spice blend
- 2 cups tomato sauce
- Salt and pepper to taste
For serving:
- Bread of choice
- Fresh herbs such a cilantro or parsley
- Fresh chili optional
Instructions
- Preheat oven or airfryer to 200°C (395°F). Toss cauliflower florets and carrots with olive oil and curry spice blend on a baking sheet. Roast until tender-crisp (about 20 minutes).
- Heat olive oil in a saucepan over medium heat. Add onion and salt and cook until softened. Stir in garlic and cook for 1 minute until fragrant.
- Add chickpeas, roasted vegetables, and tomato sauce. Simmer for 5 minutes.
- Sprinkle with cracked pepper and garnish with fresh herbs and chili if desired. Serve with crusty bread and enjoy.