Warm & cozy cauliflower, potato & chickpea stew
Ragout and stew
This autumnal recipe satisfies my desire to eat something comfy while snuggling under a soft quilt. Smoked paprika lends just the right amount of warmth and spice. Chickpeas and potatoes give it substance. Cauliflower and a medley of vegetables provide a ton of vitamins, minerals and fiber. A secret ingredient makes it rich in texture, without adding tons of fat. If you're feeling a cold coming on, this recipe may be a good one to prepare. If you're entertaining vegetarians and carnivores, you can serve this stew with an assortment of good bread, Spanish ham, Manchego cheese, olives and marcona almonds. Bring the pot to the table. Ladle the stew into the bowls and let your guests help themselves to the accompaniments. Best of all, it can be made earlier in the day before you plan on eating it. If making it ahead of time, be sure to grab some fresh parsley or basil for addition upon serving. Also, hold back on the peas and throw them at the last minute. Reheated stews are so wonderful, but they benefit from a touch of freshness and color. <br /> <br />I like to add garbanzo bean flour (secret ingredient) to most of my veggie and vegan stews. Bob's Red Mill makes a regular and a gluten free version. I find the regular version in my supermarket. A bag of this will do wonders for all of your vegan/veggie stews. The garbanzo bean flour works beautifully to give most any stew a luxurious texture. Potato starch mixed with water will also work. If you decide not to thicken it, this stew will be more like a Spanish style minestrone soup which can be eaten with some small shaped pasta and shavings of Manchego cheese. <br /> <br />
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