Chicken Chickpea And Cauliflower Stew Recipes

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes.
• Add the cumin, chili powder, salt and pepper, and cook, stirring, until fragrant, 1 minute.
• Add tomatoes, crushing with your hands as you add then and their liquid, chickpeas, cauliflower, and 1/2 cup water and bring to a boil.
• Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
• Fold in the spinach and cook until just wilted, 1 to 2 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil, then add the cauliflower and potatoes. Return to the boil and cook for 5 minutes approx.drain and set aside.
• Heat a large non stick frying pan, add the oil, then the curry powder, cumin and cayenne. Cook until fragrant ( about 30 seconds), then add the chickpeas and cook another minute.
• Stir in the tomatoes and sugar, cook 1 minute then add the cauliflower and potatoes, cook until the tomato sauce thickens and the vegetables are tender .
• Remove from heat and add the coriander and salt then serve.

Steps:

• Make the marinade by combining all the ingredients with 1½ tsp sea salt in a mixing bowl and stirring until well combined. Remove any leaves from the cauliflower and slice them lengthways. Put the cauliflower leaf slices in a bowl with a pinch of salt. Set aside for later.
• Cut the cauliflower into thick slices about 1½cm-2cm thick - don't worry if some of the florets break off, it's all being roasted. Oil a large roasting tray and tip in the cauliflower slices and florets. Pour over the marinade and stir to coat, then cover with foil and marinate for at least 2 hrs, but you could leave it in the fridge all day or overnight if you wanted.
• Heat the oven to 200C/180C fan/gas 6. Roast the cauliflower covered with foil for 40-45 mins. Meanwhile, make the sauce. Heat the olive oil with the cumin seeds in a heavy-bottomed frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring, for 8-10 mins until starting to caramelise. Tip in the chopped tomatoes and some seasoning. Turn the heat up slightly and cook, continuing to stir, for 6-8 mins until reduced, then add in the garlic, harissa and butter, and stir to combine. Blitz in a food processor until smooth, then pour back into the pan, add the chickpeas and cauliflower leaves, and warm through for a minute or two.
• Remove the foil from the cauliflower and return the tray to the oven for 10 mins to caramelise. Stir the tahini and olive oil into the yogurt in a bowl and season. Once the cauliflower is ready, divide the warm sauce between plates, then top with the cauliflower slices and tahini yogurt. Scatter over the almonds. Serve with a well-dressed salad of crunchy leaves.

Steps:

• Cook couscous as directed on package. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, 2 minutes per side. Transfer chicken to a plate. Cook onion in same skillet, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew with couscous. Garnish with cilantro.

Steps:

• Heat oil in a saucepan over medium heat. Add onion, ginger, and jalapeno pepper; cook until onion is translucent, about 5 minutes. Add tomatoes, coriander, turmeric, curry, and garam masala. Cook until fragrant, about 3 minutes. Pour in broth and stir thoroughly. Add cauliflower and chickpeas.
• Bring stew to a boil. Cook until cauliflower is tender, about 10 minutes.

Steps:

• 1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.