Sicilian Cauliflower and Chickpea Stew with Capers
This hearty Sicilian Cauliflower and Chickpea Stew with Capers is a robust and aromatic dish, perfect for those seeking the comforting flavors of the Mediterranean. Infused with the tanginess of capers and the warmth of traditional spices, it's a delightful dinner option that's both nutritious and satisfying.
Equipment
- Large pot
- Cutting board
- Chef's knife
- Wooden spoon
Ingredients
- 1 large head cauliflower, cut into florets (about 2 pounds / 900g)
- 1 can chickpeas (15 ounces / 425g), drained and rinsed
- 1 large onion, diced (about 8 ounces / 225g)
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces / 410g)
- 3 tablespoons capers, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1/4 cup olive oil (60ml)
- 2 cups vegetable broth (480ml)
- Salt and pepper, to taste
- Fresh parsley for garnish, chopped
Instructions
- Prepare the Cauliflower: Begin by washing the cauliflower head and cutting it into bite-sized florets. Set aside.
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Spices: Sprinkle the oregano, red pepper flakes, and ground cumin over the onion and garlic mixture. Stir to combine and allow the spices to toast lightly for about 30 seconds.
- Combine the Stew: To the pot, add the cauliflower florets, chickpeas, and diced tomatoes with their juices. Stir to incorporate all the ingredients.
- Add Liquid: Pour in the vegetable broth and bring the stew to a simmer. Let it cook, covered, for about 30 minutes, or until the cauliflower is tender.
- Incorporate Capers: Once the cauliflower is cooked to your liking, add the capers to the stew and season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld.
- Garnish and Serve: Remove the stew from heat. Serve hot, garnished with fresh chopped parsley.
Notes
For a richer flavor, you can roast the cauliflower florets at 400°F (200°C) for 20 minutes before adding them to the stew.
If you prefer a thinner stew, adjust the amount of vegetable broth to your liking.
This stew can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
To make this dish gluten-free, ensure that the vegetable broth and canned tomatoes used are certified gluten-free.