Moroccan Chickpea and Cauliflower Stew

Prep: 10 minutes Cook: 40 minutes


By Emma Roche


  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup low sodium vegetable broth (or water)
  • 1/2 tsp chili powder
  • 3 tsp cumin
  • 1 tsp sweet (regular) paprika
  • 2 1/2 cups cooked chickpeas (or 2 15-oz. cans, drained and rinsed)
  • 14.5 ounce can chopped tomatoes
  • 1/4 tsp cinnamon
  • 1/2 cup low sodium vegetable broth (or water)
  • 3 tbsp raisins
  • 16 ounces frozen cauliflower florets
  • 8 ounces frozen green beans
  • 2 tbsp apricot preserves
  • 1/4 tsp ground black pepper
  • salt (optional) to taste
  • 4-6 cups cooked brown rice, to serve


Combine the onion, garlic, and 1/2 cup of vegetable broth in a large pot. Saute over a high heat for 5-6 minutes until the onion is soft. Add the chili powder, ground cumin, and sweet paprika. Cook, while stirring, for 2 minutes until the spices become fragrant. Add more water if necessary to prevent sticking.

Reduce the heat to medium, then add the chickpeas, tomatoes, cinnamon, extra 1/2 cup of vegetable broth, and raisins. Stir to combine. Cover and allow to cook for 15minutes.

Remove the lid. Add the cauliflower, green beans, and apricot preserves. Stir to combine. Return the lid to the pot and cook for a further 10 minutes.

Remove stew from the heat, stir through the black pepper, and season with salt to taste. Serve immediately on a bed of brown rice.