Chickpea and Cauliflower Stew with Rice

Ingredients

• Rice1/2 cup (100 g)
• Chickpeas3/4 cup (150 g)
• Cauliflower1 cup (110 g)
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Basil6 count (3 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas and rice.

2. 2

   Step 2

   Chop the garlic together with the tomato and onion. Cut the cauliflower into small florets.

3. 3

   Step 3

   Heat a pan over medium heat. Once heated, add and spread the oil.

4. 4

   Step 4

   Add the onion, garlic and a pinch of salt. Stir-fry for 3 minutes.

5. 5

   Step 5

   Add the tomato and stir-fry for 3 minutes. Next, cover and let cook for 5 more minutes.

6. 6

   Step 6

   If necessary, add a little water.

7. 7

   Step 7

   Add the cauliflower, mix well, cover and cook for 5 more minutes.

8. 8

   Step 8

   Once done, add the chickpeas together with the previously chopped basil and mix. Optional: Add a pinch of curry or turmeric.

9. 9

   Step 9

   After a few minutes, remove from the heat.

10. 10

    Step 10

    Serve the white rice on a plate and add the chickpea and cauliflower stew on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea and Cauliflower Stew with Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.