Ingredients: |
Ingredients: Pilaf:
1tbsp olive oil
1 cup finely chopped onion
1 cup uncooked brown rice
1/2 tsp. turmeric
3 cardamom pods, crushed
1 ( 3 inch) cinnamon stick
1 garlic clove, minced
1 2/3 cups water
1 bay leaf
Stew:
1 tbsp olive oil
2 cups chopped onion
1/2 small head of cauliflower
1 tsp. ground cumin
1 tsp. ground coriander
3/4 tsp. turmeric
1/4 tsp. red pepper
4 garlic cloves, minced
3 cardamom pods, crushed
1 (3 inch) cinnamon stick
2 1/2 cups water
1/2 of a small head of cauliflower, florets sliced
1/4 tsp. kosher salt
1 (15 oz.) can chickpeas, rinsed and drained
1 (14.5 oz.) can of fire roasted crushed tomatoes, undrained
1/2 cup plain non fat Greek yogurt
1/4 cup cilantro
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Directions: |
Directions:Pilaf:
Heat 1 tbsp. oil in a large non-stick skillet over medium high heat. Add onions , cook for 6 minutes or until golden brown, stirring frequently. Add rice and next 4 ingredients (through garlic); cook for 1 minute stirring constantly. Add water, bay leaf; bring to a boil. Cover, reduce heat and simmer for 45 minutes. Let stand for 5 minutes. Discard cardamom, cinnamon, and bay leaf. Keep warm
Stew:
Heat large dutch oven over medium high heat. Add oil and swirl to coat. Add onions; saute for 6 minutes or until golden brown. Add ginger and next 7 ingredients (through cinnamon stick); cook for 1 minute, stirring constantly. Add water, cauliflower, salt, chickpeas, and tomatoes; bring to a boil. Cover and reduce heat, and simmer 20 minutes or until cauliflower is tender and sauce is slightly thickened. Discard cardamom and cinnamon stick.
Place pilaf into 4 bowls; spoon 1 1/14 cups of stew over rice. Top each serving with 2 tbsp. yogurt and 1 tbsp of cilantro. |
This recipe for Curried Chickpeas Stew with Brown Rice Pilaf is from