Mastering Curried Cauliflower Chickpea Stew: How-To

• Start by washing and cutting the cauliflower into florets. Rinse and drain the chickpeas thoroughly to remove excess sodium. Chop the onion finely, mince the garlic, and grate the fresh ginger. Having everything prepped ahead makes the cooking process smooth and enjoyable.
• Heat the olive oil in your large pot over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant. This step builds the flavorful base of the stew.
• Add the curry powder, ground cumin, and turmeric powder to the pot. Stir continuously for about a minute to toast the spices, which helps release their essential oils and enhances their aroma and flavor.
• Next, toss in the cauliflower florets, stirring to coat them in the spiced onion mixture. Pour in the coconut milk and vegetable broth, stirring gently to combine. Bring the stew to a simmer, then cover and cook for about 15 minutes, or until the cauliflower is tender but not mushy.
• Add the rinsed chickpeas to the pot, stirring to combine. Let the stew simmer uncovered for another 5-7 minutes to allow the flavors to meld and the stew to thicken slightly. Season with salt and pepper to taste.
• Finally, sprinkle fresh chopped cilantro over the stew for a bright, herbaceous finish. Serve hot, paired with your favorite grain or try it with the fluffy Naan Bread Recipe for a meal that’s both filling and comforting.