Roasted Cauliflower and Chickpea Stew
Chase away those cold winter days with a bowl of this roasted cauliflower and chickpea stew. With added spinach and canned tomatoes, this recipe is packed with as much nutrition as flavor.
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Roasted Cauliflower and Chickpea Stew
If you’re looking for a simple yet hearty vegetarian dish to chase away the winter blues, this roasted cauliflower and chickpea stew is it. The flavors derive mainly from the nuttiness of the cauliflower and chickpeas, and fresh spinach brightens everything up while adding even more nutrition.
This recipe is more or less an adaptation of a non-recipe of my mother’s, who years ago (and now occasionally) would simmer cauliflower in tomato sauce in one of those CorningWare dishes that were mainstays in the kitchens of the baby boomer generation. Remember those distinctive blue cornflowers etched on the fronts? She’d let it cook for a long time until the cauliflower was nice and soft, and I loved how something so simple always tasted so good. Fast forward to years later when I turned her cauliflower into a stew with some added ingredients for a more well-rounded meal.
To speed up the process, I roast the cauliflower in the oven for 30 to 40 minutes until the desired doneness before adding it to the stew. Roasting it also enhances its flavor. This extra step is the only “grueling” part of an otherwise straightforward, no-fuss meal that began in my mother’s kitchen many moons ago.
Oh, and this recipe calls for frozen cauliflower. If it was good enough for Mom, it’s good enough for me.
Ingredients You’ll Need
- Cauliflower
- Extra Virgin Olive Oil
- Fresh Garlic
- Yellow Onion
- Red Pepper Flakes
- Tomato Paste
- Canned Whole Tomatoes
- Vegetable Broth
- Chickpeas
- Spinach
Why You’ll Love This Roasted Cauliflower and Chickpea Stew
It’s great for vegetarians: This stew is robust enough to satisfy vegetarians thanks to the cauliflower and chickpeas.
It’s an economical meal: Spinach is probably the most expensive ingredient in this recipe.
Pro Tips
Use frozen cauliflower: Sure, you could cut up a fresh head of cauliflower, but frozen is much easier and cooks up just as nicely.
Use canned chickpeas: Why soak dry beans when you can use canned instead? Chickpeas are also hearty enough to hold up in this stew and only need a few minutes to heat through.
Use a small can of broth: Because this recipe calls for only 1/2 cup of vegetable broth, you don’t need to open a standard 32-ounce carton. If you do, freeze the remaining liquid if you’re not planning on using it anytime soon, ideally in 1/2 cup or 1 cup servings.
Suggestions for Variations and Substitutions
Use any beans you like. Butter beans, Cannellini, great northern, and navy beans would all work well here.
Use any leafy green you want. Just note that some greens might require a longer cook time to soften properly. You could also skip the greens and garnish with fresh parsley instead.
If you only have vegetable stock on hand, that’s fine to use instead of broth.
If you feed this to carnivores, adding Spanish chorizo would be delicious. Cut 4 to 5 ounces into roughly 1/8″ slices, and add to the pot after softening the garlic and onions. Cook the chorizo for about 1 minute before proceeding with the red pepper flakes and the remaining recipe. You could also omit the red pepper flakes because the chorizo is spicy.
Leftovers
Store the stew in an airtight container in the refrigerator and consume it within three days. You could also store it in the freezer for up to three months.
If you love bean-based stews and soups, check out this pasta e fagioli with sweet sausage.
Roasted Cauliflower and Chickpea Stew
Ingredients
- 12 ounces frozen cauliflower, defrosted
- 3 tablespoons extra virgin olive oil, divided
- 2 garlic cloves, minced
- 1/4 cup yellow onion, diced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1/2 can whole tomatoes
- 1/2 cup vegetable broth
- 1 15 ounce can chickpeas, drained and rinsed
- 1/2 cup (or more) fresh spinach (whole or chopped)
Instructions
- Preheat the oven to 375F. Toss the cauliflower with 2 tablespoons of olive oil and some salt and pepper to taste. Spread the cauliflower onto a large sheet pan and roast in the oven for 30 to 40 minutes until golden brown and fork tender.
- About 10 minutes before the cauliflower is done, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the garlic and onion with a pinch of salt, and cook them until soft, about 5 minutes. Add the red pepper flakes and heat them through for about 30 seconds while stirring. Add the tomato paste and cook it for about 1 minute, stirring constantly, then pour in the whole tomatoes. Add salt and pepper to taste, and drop in a pinch of sugar if your tomatoes are a little bitter. Cook the tomatoes for 7 to 10 minutes, until they're softened, breaking them up in the pot with the edge of a spatula or with a potato masher (Just be sure to press gently.)
- Add the vegetable broth, bring the pot to a boil, then reduce it to a steady simmer. Add the chickpeas and cauliflower. Heat them through for about 1 minute, then stir in the spinach to wilt it. Taste for seasonings, and add more salt and pepper, if needed. Ladle the stew into bowls and enjoy!