Cauliflower Chickpea Cacciatore

Cauliflower Chickpea Cacciatore

Hunter-gatherer. Veggies and protein =

bam, pow! Yumminess!

pow! Yumminess!

I served over Potato Rosemary Gnocchi pictured, but recipe not included

Prep time is about 35-45 mins cook time about 45 minutes

This recipe serves about 6-8 and reheats well. I haven’t tried to freeze this dish for later, yet, but I don’t see why it wouldn’t freeze well. Try it out and let me know!

I soak and cook my Garbanzo beans ahead of time

5 or more cloves garlic finely minced

1-large Red onion chopped

4-stalks Celery thinly sliced and some of the leaves too again fragrant

3-carrots peeled and diced or thinly sliced

1 medium Eggplant peeled and cubed and pre-browned in a skillet

Add above ingredients to a large pot with olive oil and sauté the onion and garlic until fragrant, next add the eggplant until it has slightly browned.

3-medium sized Leeks white and light green parts only thinly sliced

1 Head cauliflower cut

3 c. cooked and drained chickpeas (garbanzo beans)

3/4- Bell peppers, Green and Red

2 c. Cremini or Shitake Mushrooms sliced

1 28 oz. Jar diced tomatoes

1 15 oz. Jar crushed tomato

2 c. veggie broth

1 Bay leaf

Add all ingredients to a pot and mix well allowing to bubble then turn down to a simmer until cooked down.

½ c. capers add right before serving

3 c. spinach added about 10 minutes before serving so it is cooked down this can be done with the flame off.

The life of the palate party. The spices:

1 tsp. Fennel pollen

1 tsp. Celery Seed

1 TBSP. Oregano

1 TBSP ground black pepper

1 tsp. Thyme

1 tsp. Paprika

1 TBSP. Garlic Powder

½ TBSP. Onion Powder

1 TBSP. Sage

1TBSP. Dried Basil

1/3 C parsley dried also a handful fresh minced to top

½ TBSP Coriander Powder

1 TSP. dried rosemary (I also added a fresh sprig while cooking)

1 tsp. Red Chili flakes or more (optional)

½ tsp cayenne pepper or more (optional)

Add all of the spices and mix well. Don’t just dump them in stir as you go add some wrist action and slowly shake em in.

Handful of torn fresh basil for topping and Parsley

I topped with Feta cheese, I’ve also used GO Vegan Parmesan cheese

I’ve served this over Potato Rosemary Gnocchi (my Favorite way)

also, over Orzo or Orecchiette or Gluten free Penne noodles

Enjoy! Peace