Moroccan Chickpea and Cauliflower Stew Recipe | Dr. McDougall
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.drmcdougall.com.
Ingredients
- 1 Medium onion, diced
- 2 Cloves Garlic, minced
- 1/2 Cup Low sodium vegetable broth (or water)
- 1/2 Tsp Chili powder
- 3 Tsp Cumin
- 1 Tsp Sweet (regular) paprika
- 2 1/2 Cups Cooked chickpeas (or 2 15-oz. cans, drained and rinsed)
- 14 1/2 Ounces Can Chopped tomatoes
- 1/4 Tsp Cinnamon
- 3 Tbsp Raisins
- 16 Ounces Frozen cauliflower florets
- 8 Ounces Frozen green beans
- 2 Tbsp Apricot preserves
- 1/4 Tsp Ground black pepper
- Salt (optional) to taste
- 4-6 Cups Cooked brown rice, to serve
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