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3 Tbsp olive oil, divided
1 clove garlic, minced
1 medium cooking onion, chopped
fresh ground sea salt and pepper
6 medium/large carrots, peeled and cut into 1/4″ rounds
1/2 tsp crushed red pepper
1/4 tsp paprika
1/4 tsp chile powder (optional – add more or less to taste)
1/4 tsp turmeric
4 cups (1 tetra box) of vegetable broth
1 head of cauliflower, chopped into bite size pieces
1/2 tsp garlic powder
1 15oz can of chickpeas, rinsed and drained
parsley for garnish (optional)
Preheat the oven to 400 and line a rimmed baking sheet with parchment paper.
In a large soup pot sauté the onion and garlic in 1 tablespoon of olive oil on medium heat. Season with salt and pepper and cook until onion is translucent.
Stir in the carrots and season with crushed red pepper, paprika, chili powder and turmeric. Add in the vegetable broth, bring to a boil then reduce heat to a simmer and cook until the carrots are tender.
While the carrots are cooking, toss the chopped cauliflower in a large mixing bowl with 2 tablespoons of olive oil, salt and pepper and 1/2 teaspoon of garlic powder.
Spread the cauliflower evenly on the lined baking sheet and roast in the oven until golden and lightly crispy – about 20 -25 minutes.
Once the carrots are tender, remove the pot from the heat and puree the carrot broth mixture with an immersion blender until smooth.
Stir in the roasted cauliflower and chickpeas and warm the stew on medium heat for 10 minutes. Serve garnished with parsley.