This roasted cauliflower and chickpea stew combines tender roasted cauliflower florets and chickpeas in a spicy harissa-infused tomato broth.
The stew is a hearty vegetarian dish that’s packed with flavor and simple to prepare in one pot.
Roasting the cauliflower first adds a rich, caramelized depth while harissa adds a warm, smoky heat typical of North African cuisine.
Why You’ll Love This Recipe
- Roasting the cauliflower before stewing brings out its natural sweetness and prevents it from becoming mushy.
- Chickpeas add protein and a satisfying texture, making this a filling vegetarian meal.
- Harissa paste adds complex layers of flavor with smoky, spicy notes that transform simple ingredients.
- Simmering everything together allows flavors to meld, creating a comforting stew that’s delicious served with crusty bread or rice.
Roasted Cauliflower and Chickpea Stew with Harissa
A cozy, hearty stew featuring roasted cauliflower, chickpeas, and a spicy harissa sauce for a perfect vegetarian one-pot meal.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 medium head cauliflower (about 1.5 pounds / 680 g), cut into florets
- 1 (15-ounce / 425 g) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (14-ounce / 400 g) can diced tomatoes
- 1 cup vegetable broth (240 ml)
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Roast the Cauliflower Preheat the oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes, turning halfway, until golden and tender.
- Cook Aromatics While the cauliflower roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
- Build the Stew Base Add tomato paste, cumin, smoked paprika, and harissa paste to the pot. Stir and cook for 2 minutes to release the spices’ aromas.
- Simmer the Stew Add diced tomatoes, vegetable broth, and chickpeas. Stir to combine. Bring to a boil, then reduce heat and simmer gently for 10 minutes.
- Combine and Finish Add the roasted cauliflower to the pot and stir gently to incorporate. Simmer for an additional 5 minutes to meld flavors. Season with salt and pepper to taste.
- Serve Ladle stew into bowls and garnish with fresh cilantro or parsley. Serve immediately with crusty bread or over cooked rice.
Helpful Tips
- Use fresh harissa paste for best flavor; adjust quantity based on your preferred spice level.
- If you prefer a thinner stew, add additional vegetable broth before simmering.
- Ensure cauliflower florets are similar in size for even roasting.
- Leftovers taste great reheated – reheat gently on the stove and add a splash of broth if needed.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove over medium-low heat until warmed through, stirring occasionally.
Do not freeze this stew as the texture of the cauliflower may become mushy upon thawing.
Frequently Asked Questions
Can I use fresh chickpeas instead of canned?
Yes, but be sure to cook the dried chickpeas until tender before adding them to the stew.
Is this stew vegan?
Yes, all ingredients are plant-based, making this stew vegan friendly.
How spicy is the harissa paste?
Harissa paste adds moderate heat and smoky flavor; adjust the amount to your taste or substitute with a milder chili paste if preferred.
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