Lunch

Cauliflower Chickpea Stew

Name: Cauliflower Chickpea Stew
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 240 g brown rice; 4 servings twice amount of water; 2 garlic gloves; 1 tsp turmeric; 4 servings salt & pepper; 1 onion; 400 g canned tomatoes; 2 tbsp tomato puree; 3 garlic gloves; 1 tsp cm ginger; 0.5 chili; 1 tsp cinnamon; 1 tsp garam masala; 1 tsp paprika; 1 sweet potatoes; 0.5 juice of lemon; 240 ml water; 0.5 small cauliflower; 400 g chickpeas

dinnerlunchVeganVegetarianGluten-FreeDairy-FreeNut-FreeShellfish-FreeEgg-Free

Ingredients

olive oil1 tbsp
brown rice8½ oz
twice amount of water4 servings
garlic gloves2
turmeric1 tsp
salt & pepper4 servings
onion1
canned tomatoes1 lb
tomato puree2 tbsp
garlic gloves3
cm ginger1 tsp
chili0.5
cinnamon1 tsp
garam masala1 tsp
paprika1 tsp
sweet potatoes1
juice of lemon0.5
water1 cup
cauliflower0.5 small
chickpeas1 lb

Instructions

1
Heat olive oil in large sauce pan on high heat.
2
Crush the garlic and fry it with tumeric, salt and pepper for a minute before adding the brown rice.
3
Fry the rice for another 4-5 minutes before adding the water.
4
Bring the water to a boil and turn down the heat to low-medium, allow to simmer for 30 minutes.

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