Flavorful Spanish Chickpea Stew with Cumin scented Cauliflower Broccoli Rice. Smoky tomatoey 30 Minute Spanish Chickpea Stew can be served over rice or grains or cauliflower or broccoli rice. Vegan Gluten-free Nut-free Grain-free Soy-free Recipe. Jump to Recipe
This Spanish Stew is smoky, tomatoey, 1 Pot and amazing and comes together really quickly. If you already have some rice to serve it over, then this is a One Pot meal and ready within 30 minutes!
I serve the stew over rice, or cauliflower rice, or broccoli + cauliflower rice. Cauliflower and Broccoli are riced in a processor. They are flavored with toasted cumin, salt and lemon and steamed to make a fluffy al dente cooked mixture. The Stew uses onion and tomato base with bay leaves, paprika and oregano for flavor. Chickpeas and veggies are simmered for 10 to 15 minutes to develop flavor and served. Add in some baby greens towards to end. The stew gets tastier the longer it sits. Change up the beans or spices and make it your own.
More Stews and Instant Pot Stews from the blog
- Brown Rice Mung Bean Kitchari
- Ethiopian Kik Alich – Split Pea Stew
- Cannelini Bean and Black Bean Chili
- Instant Pot Eggplant Curry
- Brown Chickpea Coconut curry
Use other beans or lentils for variation in this stew. Add garnishes such as onion, cilantro, avocado. If you make this easy stew, please do rate and comment on this recipe post!
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Both the stew and cauliflower broccoli rice can cook in parallel and you have a bowl within half an hour.
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Spanish Chickpea Stew with Cauliflower Broccoli Rice
Ingredients
Chickpea Stew:
- 1 tsp oil
- 1/2 cup (80 g) chopped onion
- 3 cloves garlic finely chopped
- 12 oz (340.2 g) of canned diced tomatoes unsalted, or 2 large juicy tomatoes
- 1 inch ginger
- 3/4 tsp (0.75 tsp) paprika smoky or a combination of sweet and smoky
- 1/2 to 3/4 tsp cumin
- 1/4 tsp (0.25 tsp) or more cayenne
- a generous dash of black pepper
- 1 bay leaf
- 1/2 tsp (0.5 tsp) dried oregano
- 1 15 oz (433 g) can chickpeas drained or 1.5 cups cooked chickpeas
- 1.5 cups (273 g) vegetables chopped small such as cauliflower, carrots, zucchini, green or red bell pepper
- 1 cup (250 ml) or more water
- 1/2 to 3/4 tsp salt depends on if the chickpeas are already salted
- 1/2 tsp (0.5 tsp) sugar or maple syrup or other sweetener
Cumin Scented Cauliflower Broccoli Rice:
- 1.5 cups (151 g) cauliflower florets or 1 cup grated or shredded heaped
- 1.5 cups (137.41 g) broccoli florets or 1 scant cup shredded
- 1/2 tsp (0.5 tsp) oil
- 1/4 tsp (0.25 tsp) cumin seeds
- 1/4 tsp (0.25 tsp) or more salt
- 1/4 tsp (0.25 tsp) garlic
- 1 dash of cayenne optional
- a good dash of lemon juice
Instructions
Chickpea Stew:
- Heat oil in a saucepan over medium heat. Add onion and garlic and cook until translucent, stirring occasionally. 3 mins.
- Meanwhile, blend the tomato with the ginger to puree and keep ready. Alternatively use tomato puree and minced ginger.
- Add the spices to the saucepan and mix for a few seconds. Add tomato ginger puree to the saucepan and cook for 4 minutes until starting to thicken, stir occasionally. (add a tbsp tomato paste for color and flavor if using fresh tomatoes).
- Add the chickpeas and the vegetables and mix in. Add water and salt, sugar/sweetener and cook partially covered for 10 to 12 minutes until vegetables are tender. Fold in baby spinach or greens at this point if using. Taste and adjust salt and heat. Add a dash of lemon to balance if needed.
Cumin scented Cauliflower Broccoli rice:
- Grate or shred the cauliflower and broccoli in a food processor. Pulse until it is evenly shredded. Heat oil over medium in a skillet. Add cumin seeds and let them start to change color. 1 minute. Add grated cauliflower and broccoli mix well. Add salt, garlic and cayenne and mix well. Reduce heat to medium low. Cover and cook for 4 to 5 minutes. Add a dash of lemon fluff and cover and let it continue to steam in its own heat for another 2 minutes.
- Add individual serving to bowls with the chickpea stew, some cilantro, chopped red onion, crunchy veggies or greens. Serve hot.
Video
Notes
Nutrition
Laina says
April 30, 2017 at 4:12 pmLooks delicious!
Can you tell me how much 1.5 cups of cauliflower/broccoli weighs?
Thanks!!!
Richa says
April 30, 2017 at 5:35 pmabout 90 to 100 gms
in2insight says
April 30, 2017 at 5:08 pmLooks wonderful, and love the idea of the veggie “rice”.
Do you just pulse in the food processor or use the shredding disc?
Richa says
April 30, 2017 at 8:01 pmpulse in the processor with the regular s blade.
Richa says
April 30, 2017 at 5:36 pmpulse in the processor with the regular s blade.
Alyssa says
April 30, 2017 at 6:06 pmMaking this right now!!!
Thanks so much for the recipe:)
Analida's Ethnic Spoon says
April 30, 2017 at 7:51 pmJust wow. Chickpeas have endless possibilities and this one has me drooling! I’ve wanted to get away from just salad toppings and curry and this looks like the perfect starting point. Thanks for the inspiration!
Simone says
May 1, 2017 at 11:31 amI’m a big fan of cauliflower (or broccoli) rice and use it too often (according to my husband..haha) but I’m pretty sure I would be making him and myself really happy with this version. Looks delicious!
Megan Davis says
May 1, 2017 at 3:00 pmThe chickpea stew and broccoli rice make this recipe look so perfect! I can’t wait to try this. Thanks!
Megan says
May 2, 2017 at 2:25 amJust made it…it was amazing! Thank you ????
Richa says
May 3, 2017 at 10:56 amyay! Thanks!
Anna Hayes says
May 2, 2017 at 3:59 amThis looks amazing I can’t wait to try it! Broccoli and cauliflower are my favourite veggies at the moment and combining them to make rice is a great idea! I am also having a bit of a Spanish obsession on my blog so thank you for some extra inspiration! 🙂
anna says
May 2, 2017 at 10:32 amI was just thinking of making chickpea stew a few days ago. Perfect timing! Can’t wait to make this! (:
Shulamit says
May 3, 2017 at 1:26 amMade this for dinner tonight. Outstanding!!!
Richa says
May 3, 2017 at 10:57 amAwesome!
Shelly says
May 3, 2017 at 12:08 pmWhile making the Chickpea Stew I mistakenly opened a can of tomatoes with cilantro and jalapeño. I went with it but left out the cayenne and it turned out amazing! Next time will double for my family of four to have leftovers. Served over Freekah. Thank you!
ruxi says
May 5, 2017 at 2:08 ami’ve made this and it’s definitely one of my favorite dishes ever! just incredibly good, everything goes so well together!! i didn’t make the “rice” in a pan, instead i started with slightly steamed broccoli and cauliflower florets, which i broke apart into tiny pieces by hand, and combined them with all the other ingredients listed except for garlic, and no additional cooking. it was still perfect and delicious!
Kate says
May 7, 2017 at 12:02 pmTotally delicious!! The “rice” was brilliant xx
Richa says
May 7, 2017 at 12:11 pmAwesome!
Cassie Autumn Tran says
May 24, 2017 at 7:32 pmThis looks superb! I love how the chickpeas pop in that vibrant stew sauce. Definitely want to try it out sometime!
Yui says
February 2, 2018 at 11:03 amHey Richa,
normally I don’t post on websites, but I need to leave you a gigantic compliment for your work on these recipes and the website!
I tripped over your site and up till now I spent more than tree hours looking at your recipes and saving them.
This spanish chickpea recipe was perfect for my small appetite and the ingredients in my fridge (But I didn’t have any cauliflower, so I made this with millet 😀 ) It was really really good, even though it’s so simple (in a good way 😉 )
You’re amazing!!! Keep going, because the vegan world need such creative heads like yours!
Thanks for everything!
And greetings from Germany <3
MiMi says
January 15, 2019 at 12:54 pmThis was delicious!!! I should have doubled the recipe because we couldn’t stop eating!
Richa says
January 15, 2019 at 1:03 pmawesome!
Richard Darsie says
February 1, 2019 at 6:39 pmThis was our dinner tonight. Fabulous! This one is a keeper. The “broccoflower” rice is a great addition.
Richa says
February 1, 2019 at 7:08 pmawesome! Thanks!