Make a filling meal that encourages healthy gut bacteria with this chickpea and cauliflower stew. A valuable plant-based protein, chickpeas are full of fibre
Prep:20 mins
Serves 4
1 tbsp rapeseed oil2 onions (320g), roughly chopped2 green peppers, deseeded and cut into cubes2 tsp hot chilli powder1 tbsp ground coriander1 tsp ground cumin500ml carton passata2 x 400g cans chickpeas2 tsp vegetable bouillon powder40g flame raisins½ lemon, juiced, flesh scooped out and white pith removed, then zest finely chopped (you’ll need 2 tsp)350g cauliflower florets15g parsley, chopped140g wholemeal couscous40g toasted flaked almonds
STEP 1Heat the oil in a large lidded pan over a medium heat and fry the onions for 10 mins, stirring often until golden. Stir in the peppers and cook for 5 mins more.STEP 2Add the chilli powder, coriander and cumin, stir briefly, then tip in the passata and chickpeas along with the liquid from the cans.STEP 3Stir in the bouillon powder, raisins and lemon zest, then add the cauliflower. Cover tightly and simmer over a medium heat for 15-20 mins until the cauliflower is tender. Stir in half the parsley.STEP 4Meanwhile, put the couscous in a heatproof bowl and pour over 175ml boiling water from the kettle. Stir in the lemon juice, then cover and let stand for about 10 mins until the couscous has absorbed the liquid and is tender. Stir in the toasted flaked almonds and most of the remaining parsley.STEP 5Divide half the couscous between two plates and top with half the chickpea stew and the rest of the parsley. Leave the remainder to cool for another day. Will keep covered and chilled for up to three days. Reheat the stew in a pan over a low heat with a splash of water until piping hot. Reheat the couscous in the microwave.
