Golden Cauliflower Stew with Chickpeas for Quick Comfort

Experience the vibrant flavors of golden cauliflower stew with chickpeas, a quick and comforting dish perfect for busy weeknights.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 bowls

Course: Soups

Cuisine: Plant-Based

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

1 head Cauliflower Provides bulk and texture; fresh or frozen can be used
1 can Chickpeas Adds protein and fiber; canned chickpeas are quick
1 teaspoon Turmeric Essential for the golden color and health benefits
1 tablespoon Ginger Freshly grated brings warmth and flavor
1 can Coconut Milk Creates a creamy texture; swap with vegetable broth if needed
2 cups Vegetable Broth Acts as the liquid base; homemade or store-bought works
1 cup Green Herbs (e.g., parsley, cilantro) Optional but enhances flavor

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, pour in 1 can of coconut milk and 2 cups of vegetable broth, heating them over medium heat.
Add 1 teaspoon of turmeric and 1 tablespoon of freshly grated ginger to the bubbling mixture. Stir well for about 2 minutes.
Next, toss in 4 cups of cauliflower florets and 1 can of drained chickpeas, stirring everything together.
Let the stew simmer for 10-15 minutes, stirring occasionally until the cauliflower is tender but still holds its shape.
After cooking, taste and adjust the seasoning with salt or black pepper.
Ladle the stew into bowls and garnish with fresh chopped parsley or cilantro before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 10gSodium: 600mgPotassium: 400mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 50mgCalcium: 80mgIron: 3mg

Notes

This stew stays fresh in the refrigerator for up to 3 days. It freezes well for up to 3 months.

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