Waitrose and Partners
Moroccan-inspired chickpea & cauliflower stew

Moroccan-inspired chickpea & cauliflower stew

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

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
  • 2 x 400g cans chickpeas, drained
  • 1 tbsp Belazu Apricot 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

Method

  1. 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.

  2. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,485kJ/ 354kcals

Fat

10g

Saturated Fat

1.6g

Carbohydrates

40g

Sugars

15g

Fibre

16g

Protein

17g

Salt

1.1g

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