Home
Recipes
Spicy chickpea stew

Spicy chickpea stew in a casserole dish

Spicy chickpea stew

Name: Spicy chickpea stew
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 2 onions (320g), roughly chopped; 2 green peppers deseeded and cut into cubes; 2 tsp hot chilli powder; 1 tbsp ground coriander; 1 tsp ground cumin; 500ml carton passata; 2 x 400g cans chickpeas; 2 tsp vegetable bouillon powder; 40g flame raisins; ½ lemon juiced, flesh scooped out and white pith removed, then zest finely chopped (you’ll need 2 tsp); 350g cauliflower florets; 15g parsley chopped; 140g wholemeal couscous; 40g toasted flaked almonds

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.3 out of 5.19 ratingsRate

loading...

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

Healthy

High-fibre

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Moroccan-style vegetable platter

A star rating of 4.5 out of 5.4 ratings

One-pot five-spice rice

A star rating of 4.4 out of 5.9 ratings

Healthy fish korma

A star rating of 4.4 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp rapeseed oil
2 onions

(320g), roughly chopped
2 green peppers

deseeded and cut into cubes
2 tsp hot chilli powder
1 tbsp ground coriander
1 tsp ground cumin
500ml carton passata
2 x 400g cans chickpeas
2 tsp vegetable bouillon powder
40g flame raisins
½ lemon

juiced, flesh scooped out and white pith removed, then zest finely chopped (you’ll need 2 tsp)
350g cauliflower florets
15g parsley

chopped
140g wholemeal couscous
40g toasted flaked almonds

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal514
fat15g
saturates2g
carbs63g
sugars22g
fibre20g

high
protein22g
salt1g

Method

step 1

Heat 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 2

Add the chilli powder, coriander and cumin, stir briefly, then tip in the passata and chickpeas along with the liquid from the cans.
step 3

Stir 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 4

Meanwhile, 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 5

Divide 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.

Recipe tip

Despite having a high sugar content, raisins are a healthy addition – they are loaded with fibre and contain compounds called polyphenols that act as a fuel source for our gut bacteria.

Recipe from Good Food magazine, June 2023

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.19 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now