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Ethiopian Chickpea and Cauliflower Stew with Preserved Lemons

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 Cups
Calories 80 kcal

Ingredients

  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 1 large yellow onion chopped
  • 3 inch piece ginger minced
  • 3 arbol chilies toasted and crushed
  • 4 garlic cloves minced
  • 1 large head cauliflower chopped into bite-sized pieces
  • 45 oz chickpeas washed and drained
  • 4 cups chicken or vegetable stock
  • 1 preserved lemon washed and sliced
  • 1 tbsp cardamom
  • 2 tsp turmeric
  • 2 1/2 tsp coriander
  • 2 1/2 tsp cumin
  • 2 tsp paprika
  • salt and pepper to taste
  • cilantro chopped for garnish

Instructions

  1. In a large 4-6 qt. sauce pot, heat the vegetable oil and add the onions and ginger. Cook the mixture on medium high for 5 minutes.
  2. Meanwhile in a bowl, mix the dry spices and crushed chilies together.
  3. Add the spice mix and garlic into the pot and stir, cooking until toasted and fragrant for about a minute.
  4. Deglaze the bottom of the pan by stirring in the stock.
  5. Add the chickpeas, cauliflower, preserved lemon and butter. Cook uncovered for about 40-45 minutes until some of the excess liquid has cooked off and the cauliflower is fork tender.