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Cauliflower, Greens & Chickpea Stew

Roasted cauliflower, chickpeas and plenty of green vegetables come together in this hearty vegetable stew, finished with tahini and lemon for a rich, savoury broth without cream.
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Prep Time:15 minutes
Cook Time:30 minutes
Course: Main Course
Cuisine: australian
Keyword: cauliflower and chickpeas, cauliflower and spinach stew, cauliflower chickpea stew, cauliflower stew, chickpea stew, chickpea vegetable stew, healthy chickpea stew, roasted cauliflower stew, tahini chickpea stew, vegetable chickpea stew, vegetable stew, vegetarian stew
Servings: 6 servings

Ingredients

Roasted Cauliflower

  • 1 medium cauliflower, about 750g
  • 1 1/2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp fine sea salt
  • 1/4 tsp fresh ground black pepper

Chickpea Stew

  • 1 1/2 tbsp olive oil
  • 1 leek, finely sliced
  • 3 cloves garlic, finely chopped
  • 1 tsp ground cumin optiona
  • 1 tsp ground coriander
  • 1/2 tsp ground tumeric
  • 1 pinch chilli flakes
  • 2 400g tins chickpeas, drained and rinsed
  • 750 ml vegetable or chicken stock, plus a little extra if needed
  • 1 medium zucchini, diced
  • 150 grams frozen peas
  • 2 tbsp tahini
  • 120 grams baby spinach
  • 1 tsp finely grated lemon zest
  • 1 tbsp fresh lemon juice plus more to taste
  • 1/2 tsp honey (to taste)
  • 1/2 bunch flat leaf parsley, roughly chopped
  • sea salt and fresh ground black pepper to taste

Instructions

Roasted Cauliflower

  1. Preheat the oven to 220°C conventional / 200°C fan.
  2. Place the cauliflower on a large baking tray and toss with the olive oil, cumin, coriander, salt and black pepper.
  3. Roast for 25–30 minutes, turning once, until tender and deeply golden around the edges.

Chickpea Stew

  1. Heat the olive oil in a large saucepan or Dutch oven over medium-low heat. Add the leek and cook for 5–6 minutes, until softened.
  2. Add the garlic, cumin, coriander, turmeric and chilli flakes, if using.
  3. Cook for about 1 minute, until fragrant. Add the chickpeas and stock.
  4. Bring to a gentle simmer and cook for 10 minutes.
  5. Using the back of a wooden spoon or potato masher, roughly crush some of the chickpeas directly in the saucepan. Aim to crush about ¼ of them, leaving plenty whole.
  6. Add the zucchini and simmer for 5 minutes, then add the peas and approximately two-thirds of the roasted cauliflower. Cook for another 2–3 minutes.
  7. If the stew has become thicker than you’d like, add a splash of extra stock.
  8. Place the tahini in a small bowl and gradually whisk in about 80ml hot broth from the stew until smooth.
  9. Stir the tahini mixture back into the saucepan. Add the spinach and stir until just wilted.
  10. Remove from the heat. Stir through the lemon zest, 1 tablespoon lemon juice, ½ teaspoon honey and parsley.
  11. Season generously with salt and black pepper. Taste and adjust with additional honey, lemon or salt as needed.
  12. Divide between bowls and top with the reserved roasted cauliflower, parsley, black pepper and a drizzle of olive oil.