warming cauliflower, potato, and chickpea stew with dates

This stew is a great weeknight option because its quick, affordable, warming, and so satisfying. The warming elements come from the aromatics like ginger, garlic, and onion, as well as the spices like Baharat (a mouth-watering spice blend used throughout the Arab world), Aleppo pepper, cinnamon, and more. This warmth is balanced by the sweetness from the dates and the brightness that comes from the lemon juice. I hope this dish provides some comfort and grounding on busy weeknights or whenever you decide to make it.

warming cauliflower, potato, and chickpea stew with dates

ingredients

2 tbsp olive oil

1 yellow onion (medium to large) finely diced

4-5 cloves of garlic finely minced

1-2 inch piece of ginger finely minced or grated

salt

3 tsp Baharat spice

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp turmeric

1/4 tsp Aleppo pepper

1/4 tsp fresh ground black pepper

1/4 tsp cinnamon

1 head cauliflower chopped into bite-sized pieces

3 medium potatoes (4-5 small) cut into bite-sized pieces

2 14 oz. cans of chickpeas drained and rinsed

2 14 oz. cans of diced tomatoes

5-6 dates pitted and finely chopped

2-3 cups of vegetable broth/stock

splash of tamari (2-3 tsp or to taste, optional)

juice from 1/2 of a lemon

cilantro and/or green onions, finely chopped (optional)

instructions

1. Heat a large dutch oven or soup pot over high heat. Once hot, add 2 tablespoons of olive oil.

2. Once the olive oil is shimmering, add the diced yellow onion and stir, cooking until the onion is translucent and just starting to get some color.

3. Add the garlic and ginger and stir constantly for two minutes until it smells fragrant and delicious.

4. Add a pinch of salt, the Baharat spice, cumin, coriander, turmeric, Aleppo pepper, ground black pepper, and cinnamon. Stir for one to two minutes or until you can really smell the spices, but before things start to burn (if it’s looking too dry or dark, add a splash of water).

5. Next, add the cauliflower, potato, and chickpeas. Stir to cover all of the veg in those yummy, toasted spices.

6. Then, add the tomatoes, chopped dates, 2 teaspoons of salt, and 2 cups of broth. Stir until everything is combined and cozy. (The liquid isn’t supposed to cover all of the veg for this dish, but feel free to add more broth if you want it more soup-like or just feel it needs more!)

7. Turn up the heat until the liquid begins to boil. Then, turn down the heat to low and cover until the cauliflower and potatoes are tender and cooked through.

8. Stir ingredients, taste, and adjust seasonings as necessary. At this point I usually add another pinch or two of salt and a splash of tamari. Once the seasoning tastes right, turn off heat.

9. Next, add the juice from half a lemon and stir. Taste and adjust seasoning until it tastes just right.

10. Serve! I like to top this with chopped cilantro and/or green onions. Enjoy :)