Spicy Chickpea and Cauliflower Stew with Couscous

Name: Spicy Chickpea and Cauliflower Stew with Couscous
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 2 cans cans chickpeas; 350 g cauliflower florets; 140 g wholemeal couscous; 2 onions, roughly chopped; 2 green peppers deseeded and cut into cubes; 500 ml carton passata; 1 tbsp rapeseed oil; 40 g toasted flaked almonds; 40 g flame raisins; 2 tsp hot chilli powder; 1 tbsp ground coriander; 1 tsp ground cumin; 2 tsp vegetable bouillon powder; 1/2 lemon juiced, flesh scooped out and white pith removed, then zest finely chopped; 15 g parsley, chopped

A hearty and aromatic plant-based stew featuring tender cauliflower, protein-packed chickpeas, and sweet raisins in a spiced tomato base. Served over fluffy wholemeal couscous and topped with crunchy toasted almonds, it's a nutritious and satisfying meal perfect for healthy meal prepping.

Servings4 Portions

Prep Time20 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

cans chickpeas
2 cans
cauliflower florets
350 g
wholemeal couscous
140 g
onions, roughly chopped
2
green peppers deseeded and cut into cubes
2
carton passata
500 ml
rapeseed oil
1 tbsp
toasted flaked almonds
40 g
flame raisins
40 g
hot chilli powder
2 tsp
ground coriander
1 tbsp
ground cumin
1 tsp
vegetable bouillon powder
2 tsp
lemon juiced, flesh scooped out and white pith removed, then zest finely chopped
0.5
parsley, chopped
15 g

Step-by-Step Instructions

Heat the rapeseed oil in a large lidded saucepan over medium heat. Add the chopped onions and sauté for about 10 minutes, stirring frequently, until they turn a deep golden brown.

Stir in the diced green peppers and continue cooking for another 5 minutes until softened. Add the hot chili powder, ground coriander, and ground cumin, stirring for 1 minute to toast the spices and release their fragrance.

Pour in the passata and the chickpeas along with the liquid from the cans. Stir in the vegetable bouillon powder, raisins, and finely chopped lemon zest, then add the cauliflower florets.

Cover the pan tightly with a lid and simmer over medium heat for 15–20 minutes, or until the cauliflower is tender. Once cooked, stir in half of the chopped parsley.

While the stew simmers, prepare the couscous. Place the wholemeal couscous in a heatproof bowl and pour over 175ml of boiling water. Stir in the lemon juice, cover the bowl, and let it stand for 10 minutes until the liquid is absorbed. Fluff with a fork and stir in the toasted flaked almonds and most of the remaining parsley.