Sicilian Cauliflower and Chickpea Stew with Tomatoes
Experience the rustic flavors of Sicily with this comforting and nutritious Cauliflower and Chickpea Stew, bursting with the vibrant tastes of tomatoes, olives, and aromatic herbs.
Equipment
- Large pot
- Knife
- Cutting board
- Measuring cups and spoons
- Can opener
Ingredients
- 1 medium cauliflower head, cut into florets about 2 pounds or 900g
- 2 tbsp olive oil 30ml
- 1 large onion, diced about 200g
- 3 cloves garlic, minced
- 1 tsp red pepper flakes 2g
- 1 can chickpeas, drained and rinsed 14 ounces or 400g
- 1 can diced tomatoes, with juice 28 ounces or 800g
- 1 cup vegetable broth 240ml
- 1/2 cup green olives, pitted and sliced 75g
- 1 tbsp capers 15g
- 1 tsp dried oregano 2g
- 1 tsp dried basil 2g
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and sauté until they become translucent, about 5 minutes.
- Add the minced garlic and red pepper flakes, stirring for about 1 minute until fragrant.
- Incorporate the cauliflower florets into the pot and cook for 5-7 minutes, or until they start to brown slightly.
- Stir in the chickpeas, diced tomatoes with their juice, and vegetable broth. Bring the mixture to a simmer.
- Add the sliced green olives, capers, dried oregano, and dried basil. Season with salt and pepper to taste.
- Cover the pot, reduce the heat to low, and let the stew simmer for about 30 minutes, or until the cauliflower is tender and the flavors are well combined.
- Check the seasoning and adjust if necessary. Serve hot, garnished with fresh parsley.
Notes
For extra richness, you can add a splash of white wine with the vegetable broth.
This stew can be stored in the refrigerator for up to three days or frozen for longer storage.
Serve with crusty bread or over a bed of whole grains like quinoa or farro for a complete meal.