This blog probably makes it pretty clear that I have a great fondness for simple and flavorful one pot meals. This particular stew is perfect for warming up on a cold winter night. Roasting the cauliflower and carrots adds a great sweetness, and the spices provide a nice heat (and delicious flavor). I’m typically hesitant when it comes to fennel (and I did cut back on the amount here), but I think it really adds a lot. I served this stew with a good dollop of yogurt on top (sour cream would also work) to cut the spiciness of the cayenne pepper and add an extra tanginess, but it is still quite tasty without this addition. You can also serve this on top of couscous or with some bread.



Spicy Chickpea Stew (adapted from The Kitchn)

Yield: 6 servings

Ingredients:

1 head cauliflower, cut into bite-sized florets

2 carrots, cut into half moons

1/4 cup + 2 Tbsp olive oil

2 onions, diced

4 – 6 cloves garlic, minced

1 1/2 Tbsp fennel seeds *

* 1 Tbsp cumin seeds *

* 1 Tbsp turmeric

2 tsp cinnamon

1 tsp cayenne pepper **

** 1 small (15-ounce) can + 1 large (28 – 32 ounce) can chickpeas

4 cups vegetable stock

1 preserved lemon, minced

salt and pepper, to taste

cilantro or parsley, minced

*You can also use ground fennel and cumin if that’s what you have around and/or if you don’t want the seeds in the finished stew.

**Adjust amount to your spice preference – I used 1 Tbsp which was extra spicy.

Method:

