Hearty Roasted Cauliflower & Chickpea Stew

This vibrant Moroccan-inspired stew not only tantalizes the taste buds but also nourishes the body with its array of wholesome ingredients. Turmeric, cumin, cinnamon, and coriander bring their anti-inflammatory properties, while cauliflower and carrots offer a dose of vitamins and fiber. Protein-packed chickpeas and heart-healthy olive oil round out this dish, making it a comforting and nutritious choice for any meal.

Ingredients:

• 1 ½ tsp ground turmeric

• 1 ½ tsp  ground cumin

• 1 ½ tsp ground cinnamon

• 1 tsp ground coriander

• 1 tsp sweet paprika

• 1 tsp cayenne pepper (optional)

• ½ tsp ground green cardamom

• 1 whole head cauliflower, divided into small florets

• 5 medium-sized bulk carrots, peeled, cut into 1 ½" pieces

• Salt and pepper

• Extra virgin olive oil

• 1 large sweet onion, chopped

• 6 garlic cloves, chopped

• 2 14-oz cans of chickpeas, drained and rinsed

• 1 28-oz can of diced tomatoes with its juice

• ½ cup parsley leaves stems removed, roughly chopped

• Toasted slivered almonds (optional)

• Toasted pine nuts (optional)

Instructions:

1. Preheat the oven to 475 degrees

2. In a small bowl, mix together the spices.

3. Place the cauliflower florets and carrot pieces on a large, lightly oiled baking sheet—season with salt and pepper. Add a little more than ½ of the spice mixture.

4. Drizzle generously with olive oil, then toss to ensure the spices evenly coat the cauliflower and carrots.

5. Bake in the 475 degrees F heated oven for 20 minutes or until the carrots and cauliflower soften and gain some color. Remove from the heat and set aside for now. Turn the oven off.

6. In a large cast iron pot or Dutch oven, heat 2 tablespoons of olive oil. Add the onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook on medium-high for 2-3 more minutes, stirring constantly.

7. Now add the chickpeas and canned tomatoes—season with salt and pepper. Stir in the roasted cauliflower and carrots. Bring everything to a boil, then reduce the heat to medium-low, cover part-way, and cook for another 20 minutes. Be sure to check the stew, stir occasionally, and add a little water if needed.

8. Remove from the heat and transfer to serving bowls. Garnish with fresh parsley and the toasted nuts (optional.) Enjoy hot over some quick-cooked couscous or with a side of warm pita bread.