Spanish Chickpea Stew With Cauliflower Broccoli Rice Recipes

SPANISH CHICKPEA STEW

Steps:

• Heat a large pot over medium-high heat and add a splash of water (you can use a tablespoon of oil, if you prefer), the onion and garlic. Sautee until the onions are very soft, adding more water as necessary. Add the diced tomato and sautee until broken down completely, breaking the pieces up with your spoon as they soften. Add the bay leaves and paprika and fry for about a minute, while stirring, to release the flavour.
• Dried chickpeas: Add the water and chickpeas. Bring to a boil then reduce the heat to a gentle simmer and cook for one hour or one hour and a half until the chickpeas are almost tender, adding more water to keep them covered if necessary. When the chickpeas are finishing, add the potato and carrot and cook until soft. Finally, stir in the frozen (or fresh) spinach and heat through. Add salt and pepper to taste.
• Cooked chickpeas: Add the water, chickpeas, potato and carrot and simmer until the vegetables are soft. Add the frozen (or fresh) spinach and heat through. Add salt and pepper to taste.
• This stew can be served thick or thin. Take out some of the liquid if you want it thicker, or add a bit more water for a thinner soup.

SPANISH CHICKPEA STEW WITH CAULIFLOWER BROCCOLI RICE

Steps:

• Heat oil in a saucepan over medium heat. Add onion and garlic and cook until translucent, stirring occasionally. 3 mins.
• Meanwhile, blend the tomato with the ginger to puree and keep ready. Alternatively use tomato puree and minced ginger.
• Add the spices to the saucepan and mix for a few seconds. Add tomato ginger puree to the saucepan and cook for 4 minutes until starting to thicken, stir occasionally. (add a tbsp tomato paste for color and flavor if using fresh tomatoes).
• Add the chickpeas and the vegetables and mix in. Add water and salt, sugar/sweetener and cook partially covered for 10 to 12 minutes until vegetables are tender. Fold in baby spinach or greens at this point if using. Taste and adjust salt and heat. Add a dash of lemon to balance if needed.
• Grate or shred the cauliflower and broccoli in a food processor. Pulse until it is evenly shredded. Heat oil over medium in a skillet. Add cumin seeds and let them start to change color. 1 minute. Add grated cauliflower and broccoli mix well. Add salt, garlic and cayenne and mix well. Reduce heat to medium low. Cover and cook for 4 to 5 minutes. Add a dash of lemon fluff and cover and let it continue to steam in its own heat for another 2 minutes.
• Add individual serving to bowls with the chickpea stew, some cilantro, chopped red onion, crunchy veggies or greens. Serve hot.