Friday, July 1, 2011

Spicy Cauliflower and Chickpea Stew

1 head cauliflower, cut into bite-sized florets
4 Tbs. olive oil, divided
2 1/2 tsp. ground cumin, divided
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
2 Tbs. tomato paste
1 tsp. ground turmeric
1 tsp. ground cinnamon
1 tsp. fennel seeds
1 tsp. cayenne pepper
1 can chickpeas, drained and rinsed
juice of half a lemon (original recipe says 1 lemon, but I used only  half)
salt and black pepper
crumbled feta cheese, to serve

Preheat the oven to 400°F. Toss the cauliflower florets with 2 tablespoons of the olive oil in a large baking pan. Sprinkle with 1/2 teaspoon of the cumin and a little salt. Roast for 20-30 minutes, until very tender and starting to brown all over. (Stir once or twice to ensure even roasting.)

Meanwhile, heat the remaining 2 tablespoons of olive oil in a large non-stick saucepan and add the onion. Cook for 8-10 minutes over medium heat until soft and golden. Add the garlic and tomato paste and continue cooking for another minute or two, then add the remaining cumin, the turmeric, cinnamon, fennel seeds and cayenne. Cook for about 30 seconds until the spices are very fragrant.

Add the chickpeas, lemon juice and about one cup of water. Cover and simmer over low heat until the cauliflower are done; when they are, add to the pan and bring everything to a low boil. You may need to add more water to achieve a “stew-like” consistency.

Season to taste with salt (start with 1 tsp) and black pepper, then serve over rice, couscous or pasta. Sprinkle the feta over the top.

Source: Kitchenist
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