Chickpea-Cauliflower Stew
During our trip to Italy last summer we only had one precious day to visit Venice… Obviously not enough time, but one day in Venice is better than no days in Venice. Despite the oppressive heat and our limited time, we had the time of our lives in such a surreal and historic place.
By lunchtime, we’d already had a full day of catching trains and walking for miles—we were hungry and on a mission. We found the restaurant we’d been searching for nestled across a small bridge from its namesake, the Basilica dei Frari. We arrived just before they were set to close for the afternoon riposo and were told we could be the last table to sit for lunch on the condition we would order quickly. Exhausted and grateful, we were served the best Mediterranean and Middle Eastern food of our lives—despite being in northern Italy. One of our favorite parts? A Moroccan-style tagine stew of gorgeous veggies over couscous with a steaming bowl of spiced tomatoey broth to spoon over top. It was one of those life-giving, reinvigorating meals… The sort that’s necessary when you’re experiencing the exhausting parts of travel.
Ever since then, we’ve labored to find some semblance of those flavors and feelings at home. Without the right equipment and experience, we just weren’t doing it justice... So we set out to create a recipe for ourselves that feels easy enough to be a weeknight staple while still referencing the qualities that made us love that dish we had five thousand miles away.
Ultimately, we landed somewhere a little different from the reinvigorating dish we had that afternoon in Venice. It still carries many of the same qualities: Fresh veggies that have been simmered in a broth flavored with vibrant herbs, warm spices, savory alliums, and rich tomato. It’s the kind of meal that warms you from the inside out, like any good comfort food should. Parsley, olive oil, and fresh lemon brighten the plate as finishers—keeping it from feeling one-dimensional. Squeezing a wedge of lemon over the plate that’s been warmed by resting against hot veggies gives you a tactile way to connect with the dish before diving in. Anything that encourages eaters to get hands-on with their food is a big plus in our book.
This meal comes together very easily. Almost half the cooking time is just simmering! We like to get as much clean-up and dish-washing done during that time as possible, that way all we have to clean up after dinner is the pots and whatever bowls and utensils get used. It’s also an easy and satisfying meal to entertain with since you can clean up while it cooks! Also, because it relies heavily on long-lasting pantry staples (canned goods, dry spices, veggie broth), it’s easy to keep the components around for a while and grab fresh veggies whenever you want to cook it.
So get ready to be transported… Maybe not to Venice or the Mediterranean—but at least to a tasty and comforting dinner. Invite some friends over, pour some wine, and turn the music up a little… You’ve got a stew going.
Tips & Info
We use dried oregano because it doesn’t require a special trip to the grocery store—We always have some in our spice drawer! If you’d rather use fresh oregano, use 1 rounded tablespoon or 2-3 sprigs.
Couscous is the traditional companion for Moroccan Tagine dishes like the one that inspired this recipe. Since there are so many types out there, follow the instructions on the package/for the specific product to determine servings and cooking instructions.
If you can find whole-wheat couscous: We recommend it! It boosts the heartiness of the dish and is extra nourishing. Whatever type you go for, we’d say avoid mechanically pearled couscous for texture’s sake. Instead, find a type with craggy irregular edges that will hold on to the sauce of the stew! From Trader Joe’s to your local coop, great couscous is easy to find.
Not a couscous person? Use whole-grain wheat like bulger, freekeh, or farro!
Gluten-free? This recipe rocks with quinoa or millet. We’ve even enjoyed it served over mashed potatoes!
Can’t bear the thought of dirtying a second pot? We feel ya. This stew is excellent served with warm, crusty bread.
Chickpea-Cauliflower Stew
Power Plant | David Griffin-Luna | Feb 29, 2020
Time: About 45 minutes | Feeds: 4-6
Equipment:
Ingredients:
Instructions:
1) Heat your dutch oven over medium to medium-high heat. Once heated, add ¼ cup oil to the pot along with the sliced onion and a pinch of salt. Cook until the onions are soft, browning around the edges, and significantly reduced in size (6-7 minutes). Add the garlic and cook until fragrant, soft and just beginning to brown, another 1-2 minutes.2) Add the tomato paste, chickpeas, red pepper flakes, cumin, and paprika. Cook—stirring frequently—until the whole mixture is jammy, thick, and has turned a dark brick-red color (three-ish minutes). It's okay if some beans break and get smushed a little—texture variance is good! It’s also okay if the pot starts to get coated with caramelized tomato paste because next, you will...
3) Add 1 cup of broth and use it to deglaze the dutch oven, making sure to scrape with your mixing spoon to get all the browned and burned bits (read: flavor!) off the bottom.
4) Add the rest of the veggie broth along with the cauliflower, bell pepper, oregano, and bay leaf. Season with salt and pepper to taste—For us a heavy pinch of salt and about 15 grinds of black pepper.Increase the heat to high. Once it reaches a rolling simmer, reduce the heat to medium-low and simmer for 20-25 minutes, stirring occasionally (until liquid is thick and reduced, and cauliflower is just crisp-tender)
a)This is usually a great time to start your couscous or other grain/starch option.
5) When the stew is done, let it cool for 5-10 minutes.6) To serve: Spoon into bowls, preferably over a scoop of couscous (or other grain/starch). Pile a heap of Italian parsley (⅛-¼ cup) on top, drizzle with extra virgin olive oil, and serve with a lemon wedge to squeeze over top!
