Chickpea and Cauliflower Stew Ww

“A hearty stew that is quick and easy to prepare and can be on the table in thirty minutes...perfect for busy households.This counts as 5 Ww points! Serve with basmati rice if you wish.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of lightly salted water to a boil, then add the cauliflower and potatoes. Return to the boil and cook for 5 minutes approx.drain and set aside.
  2. Heat a large non stick frying pan, add the oil, then the curry powder, cumin and cayenne. Cook until fragrant ( about 30 seconds), then add the chickpeas and cook another minute.
  3. Stir in the tomatoes and sugar, cook 1 minute then add the cauliflower and potatoes, cook until the tomato sauce thickens and the vegetables are tender .
  4. Remove from heat and add the coriander and salt then serve.

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