Cauliflower Chickpea Stew

Ingredients

• 1 tbsp olive oil 
• 240 g brown rice 
• 4 servings water 
• 2  garlic crushed
• 1 tsp turmeric 
• 4 servings salt and pepper 
• 1  onion chopped finely
• 400 g canned tomatoes chopped canned
• 2 tbsp tomato purée 
• 3  garlic crushed
• 1 tsp ginger fresh grated
• 0.5  pepper flakes fresh chopped finely
• 1 tsp cinnamon 
• 1 tsp garam masala 
• 1 tsp paprika 
• 1  sweet potatoes and into 
• 0.5  juice of lemon 
• 240 ml water 
• 0.5 small cauliflower 
• 400 g garbanzo beans canned

Equipment

• sauce pan

Directions

1. Heat olive oil in large sauce pan on high heat. Crush the garlic and fry it with tumeric, salt and pepper for a minute before adding the brown rice. Fry the rice for another 4-5 minutes before adding the water. Bring the water to a boil and turn down the heat to low-medium, allow to simmer for 30 minutes.
2. Heat olive oil in large saucepan on high heat.
3. Add the onion and fry for 4-5 minutes or until golden brown. Turn down the heat to medium and add the chopped tomatoes, tomato puree, chili, ginger, garlic and the rest of the spices.
4. Add sweet potato, lemon juice and water and bring it to a boil before turning down the heat to medium and allow the stew to simmer for 30-35 minutes.
5. Ten minutes before done, add the cauliflower. Five minutes before done, drain the chickpeas and add them to the stew.
6. The vegetables should be cooked all the way through but it still have a slight snap to them. Season with salt and pepper before serving.
7. Serve with fresh herbs, such as basil or cilantro.