From the Salivate! kitchen

Chickpea and Caulflower Stew

Chickpea and Caulflower Stew

The story behind the dish

So what exactly is Ras el Hanout?

Literally translated as “head of shop,” the Arabic phrase Ras el Hanout really means “top shelf.”   This beautiful flavoured blend filled with warming spices - nutmeg, cinnamon, cardamom, paprika, clove and more - elevate a simple stew to an incredible bowl of deliciousness.

The recipe

Chickpea and Caulflower Stew

Shop Ras El Hanout Spice Blend

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, sliced
  • 3 cloves garlic, chopped
  • 2 tbsp Ras el Hanout Blend
  • 400g pumpkin, peeled & cubed
  • ½ head of cauliflower
  • 400g tinned chickpeas, drained & rinsed
  • 400g tinned diced tomatoes
  • 6 prunes, seeds removed and halved
  • 75g fresh baby spinach leaves
  • ¼ cup almond flakes
  • salt and pepper to taste

Method

  1. Heat olive oil in a large pot over MED heat.
  2. Lower the heat slightly, add onion, cook until soft and translucent. Add garlic and stir. Don't let them brown as they will be bitter.
  3. Turn down the heat, add spice and mix until the spices become fragrant and fill the kitchen with a beautiful aroma.
  4. Add the cauliflower, pumpkin, chickpeas , stir and coat the vegetables with the spices.
  5. Add the tomatoes and the prunes. Mix and then bring to a simmer. Place lid on the pot and cook for approximately 25-30 minutes, stirring occasionally. If the stew becomes too thick add some water.
  6. Once cooked, remove from heat and stir through fresh baby spinach leaves and sprinkle the almonds on top.This will give the stew much needed texture. Season to taste.
  7. Serve with some cousous and a wedge of lemon for extra brightness