Chickpea and Cauliflower Stew Ww |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A hearty stew that is quick and easy to prepare and can be on the table in thirty minutes...perfect for busy households.This counts as 5 Ww points! Serve with basmati rice if you wish. Ingredients:
1 1/2 lbs cauliflower, cut into florets |
1 baking potato, peeled and cut into 1/2-inch dice |
2 tablespoons canola oil |
2 teaspoons madras curry powder |
1 1/2 teaspoons cumin seeds |
1/8 teaspoon cayenne |
1 (15 ounce) can chickpeas, rinsed and drained |
1 (15 ounce) can crushed tomatoes |
1 teaspoon sugar |
2 tablespoons fresh coriander, chopped |
1/4 teaspoon salt |
Directions:
1. Bring a large pot of lightly salted water to a boil, then add the cauliflower and potatoes. Return to the boil and cook for 5 minutes approx.drain and set aside.
2. Heat a large non stick frying pan, add the oil, then the curry powder, cumin and cayenne. Cook until fragrant ( about 30 seconds), then add the chickpeas and cook another minute.
3. Stir in the tomatoes and sugar, cook 1 minute then add the cauliflower and potatoes, cook until the tomato sauce thickens and the vegetables are tender .
4. Remove from heat and add the coriander and salt then serve.
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