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Spanish Chickpea Stew with Cauliflower Broccoli Rice
5 from 30 votes

Spanish Chickpea Stew with Cauliflower Broccoli Rice

This Spanish Chickpea Stew pairs a hearty chickpea and vegetable-rich tomato base with a cumin-scented cauliflower and broccoli rice. The stew combines smoky paprika, cumin, ginger, and fresh tomatoes for depth, while the vibrant, lightly spiced cauliflower broccoli rice adds a tender, textured side with subtle heat and citrus brightness. The dish offers a balanced, vegetable-focused meal with flavors that develop through simmering and simple seasoning, suitable for a wholesome lunch or dinner with a nutritious twist.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 3
Calories: 338 kcal
Course: Main Course
Cuisine: Spanish, Vegan, gluten-free

Ingredients

Chickpea Stew:
  • 1 tsp neutral cooking oil generic cooking oil
  • 1/2 cup onion chopped
  • 3 cloves garlic finely chopped
  • 12 oz diced tomatoes unsalted, or 2 large juicy tomatoes, canned
  • 1 inch ginger
  • 3/4 tsp paprika smoky or a combination of sweet and smoky
  • 1/2 to 3/4 tsp cumin
  • 1/4 tsp cayenne pepper or more
  • black pepper a generous dash
  • 1 bay leaf
  • 1/2 tsp oregano dried
  • 1 15 oz chickpeas drained or 1.5 cups cooked chickpeas, canned
  • 1.5 cups vegetables such as cauliflower, carrots, zucchini, green or red bell pepper, chopped small
  • 1 cup water or more
  • 1/2 to 3/4 tsp salt depends on if the chickpeas are already salted
  • 1/2 tsp sugar or maple syrup or other sweetener
Cumin Scented Cauliflower Broccoli Rice:
  • 1.5 cups cauliflower florets heaped, or 1 cup grated or shredded
  • 1.5 cups broccoli florets or 1 scant cup shredded
  • 1/2 tsp neutral cooking oil generic cooking oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp salt or more
  • 1/4 tsp garlic
  • 1 cayenne pepper optional, dash
  • lemon juice a good dash of

Instructions

Chickpea Stew:
    Cup of Yum
  1. Heat oil in a saucepan over medium heat. Add onion and garlic and cook until translucent, stirring occasionally. 3 mins.
  2. Meanwhile, blend the tomato with the ginger to puree and keep ready. Alternatively use tomato puree and minced ginger.
  3. 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).
  4. 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:
  1. 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.
  2. Add individual serving to bowls with the chickpea stew, some cilantro, chopped red onion, crunchy veggies or greens. Serve hot.

Notes

  • For faster cooking, use the Instant Pot method by sautéing aromatics and pressure cooking the stew briefly, letting pressure release naturally.
  • Add baby spinach or other greens near the end of cooking for extra color and nutrition.
  • Adjust salt and cayenne pepper to taste for desired seasoning and heat levels.

Nutrition Information

Calories 338kcal (17%) Carbohydrates 57g (19%) Protein 16g (32%) Fat 6g (9%) Sodium 386mg (16%) Potassium 1140mg (24%) Fiber 16g (64%) Sugar 14g (28%) Vitamin A 12180IU (244%) Vitamin C 84.2mg (94%) Calcium 137mg (14%) Iron 5.6mg (31%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 338

% Daily Value*

Calories 338kcal 17%
Carbohydrates 57g 19%
Protein 16g 32%
Fat 6g 9%
Sodium 386mg 16%
Potassium 1140mg 24%
Fiber 16g 64%
Sugar 14g 28%
Vitamin A 12180IU 244%
Vitamin C 84.2mg 94%
Calcium 137mg 14%
Iron 5.6mg 31%

* Percent Daily Values are based on a 2,000 calorie diet.