Moroccan-Spiced Chickpea & Roasted Cauliflower Stew

This beautiful Moroccan inspired dish hits all the right spots. Cheap. Filling. Delicious. Nutrient dense. What a winner. A fragrant and hearty stew packed with warming spices, protein-rich chickpeas, and roasted cauliflower, served with a dollop of cooling yogurt.

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp cinnamon
• ½ tsp smoked paprika
• 1 small cauliflower, cut into small florets
• 1 red bell pepper, diced
• 1 tin (400g) chickpeas, drained and rinsed
• 1 tin (400g) chopped tomatoes
• 250ml vegetable stock
• 1 tbsp tomato paste
• ½ tsp honey or maple syrup
• 1 small handful raisins (optional, for sweetness)
• 100g baby spinach
• Juice of ½ lemon
• Salt & pepper to taste
• Fresh coriander and yogurt (or dairy-free alternative) to serve

Method

1. Preheat oven to 200°C (180°C fan). Toss cauliflower florets with a little olive oil, salt, and pepper, and roast for 20 minutes until golden.
2. Heat 1 tbsp olive oil in a large pan. Add the onion and cook for 5 minutes until soft. Add garlic and spices, cooking for another minute.
3. Stir in the diced bell pepper, chickpeas, chopped tomatoes, tomato paste, vegetable stock, and honey/maple syrup. Simmer for 15 minutes.
4. Add the roasted cauliflower and spinach, cooking until the spinach wilts. Squeeze in lemon juice and season to taste.
5. Serve with fresh coriander and a dollop of yogurt.