Vegetable stew with sweet potato and cauliflower
Richly filled vegetarian vegetable stew.
A richly filled vegetarian vegetable stew with sweet potato, cauliflower and chickpeas.
Preparation
Finely chop the onion and garlic. Peel the sweet potatoes and dice them. Cut the cauliflower into florets. Drain the chickpeas.
Heat the olive oil in a Dutch oven. Sauté the chopped onion and garlic. Add the World Spice Blend - Ras el Hanout, the sweet potato cubes, and the cauliflower florets. Cook over high heat for about 2 minutes, stirring regularly.
Deglaze the pan with the diced tomatoes and 200 ml of water. Reduce the heat to low, add the coriander leaves, and simmer for 20 minutes, covered. After 5 minutes, add the drained chickpeas and stir.
Meanwhile, cook the yellow rice according to the instructions on the package.
Season the vegetable stew with sea salt, if desired. Garnish with coarsely chopped cashews and serve with yellow rice.
Ingredients
- 500 g oranje zoete aardappels
- ½ bloemkool
- 400 g tomatenblokjes (blik of pak)
- 1 blik kikkererwten à 400 g (±250 g uitgelekt)
- 300 g gele rijst
- 100 g cashewnoten
- 1 ui
- 1 teen knoflook
- 1 el World Spice Blend - Ras el Hanout
- 2 tl Korianderblad
- 2 el olijfolie
- 200 ml water
- Zeezout, naar smaak
Products used in this recipe
€2,79