I am a huge fan of transforming leftovers into a brand new dish. Leftovers = flavors have had time to settle = happy tastebuds. I took leftovers of my Cauliflower Tabbouleh and turned it into a comforting coconut stew. The stew is quite mellow so for an added punch, I roasted some spiced up chickpeas to top it off.
If you take away anything from this post, please try this roasted chickpeas! They make a great snack and are super easy to pull together.
INGREDIENTS:
Stew
- Leftover Cauliflower Tabbouleh
- Spinach
- Tomato
- Yellow Onion
- Garlic Clove
- Coconut Oil
- Coconut Milk
- Water
- Oriental Basil
- Salt + Pepper
Roasted Chickpeas
- Chickpeas
- Juice of Lemon
- Aji Amarillo
- Za’atar Seasoning
- Hungarian Paprika
- Coconut Oil
- Salt + Pepper
DIRECTIONS:
- Pre-heat oven to 400F for the chickpeas. Toss the chickpeas in above ingredients (lemon juice, spices, coconut oil, salt + pepper). Lay out on a baking sheet and roast for 25-30 minutes. Toss occasionally.
- Meanwhile, chop up the onion and garlic. Add to drizzled coconut oil and sauté until onions turn glassy. Add the leftover cauliflower taboulleh, chopped spinach, chopped tomatoes, and season with salt + pepper. Sauté well together.
- Pour in the coconut milk and water. Add chopped oriental basil as you continue to stir. Season with salt + pepper as necessary.
- Once the chickpeas are done, add to the stew and let simmer for at least 20 minutes. Serve with a side of brown rice or other whole grain and enjoy.
