Moroccan-inspired chickpea & cauliflower stew

Name: Moroccan-inspired chickpea & cauliflower stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp Essential Olive Oil; 1 large onion, halved and sliced; 2 sticks celery, sliced; 2 cloves garlic, chopped; 1 large cauliflower, broken into florets, smaller leaves shredded; 400 g cans chickpeas, drained; 1 tbsp harissa paste; 1 tbsp ground cumin; 2 preserved lemons, pips and flesh discarded, peeled and chopped; 1 tbsp sun dried tomato paste; 750 ml vegetable stock; 1 lemon, juice; 25 g pack coriander, leaves roughly chopped; ½ tsp sumac

This easy supper from Mary Gwynn packs a lemony punch to bring out the flavour of the cauliflower. Serve with couscous or warmed flatbreads.

4.5 out of 5 stars(8) Rate this recipe

VeganVegetarianHigh fibre3 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp Essential Olive Oil
1 large onion, halved and sliced
2 sticks celery, sliced
2 cloves garlic, chopped
1 large cauliflower, broken into florets, smaller leaves shredded
2 x 400g cans chickpeas, drained
1 tbsp harissa paste
1 tbsp ground cumin
2 preserved lemons, pips and flesh discarded, peeled and chopped
1 tbsp sun dried tomato paste
750ml vegetable stock
1 lemon, juice
½ x 25g pack coriander, leaves roughly chopped
½ tsp sumac

Heat the oil in a large saucepan and add the onion, celery and garlic. Cook over a low heat for 5-8 minutes until soft but not browned. Stir in the cauliflower and chickpeas, add the harissa and cumin, then stir to coat the vegetables in the spices.
Add the preserved lemons, tomato purée, stock and seasoning. Bring to the boil and simmer gently, covered, for 20 minutes until the vegetables are tender. Stir in the lemon juice, scatter with the coriander and a little sumac, then serve.

Cook’s tip

This also makes a great soup the next day. Simply whizz in a blender until smooth, add more stock, then reheat. Serve with a spoonful of thick yogurt and scatter with sumac.

Typical values per serving when made using specific products in recipe