1 whole head cauliflower, divided into small florets
5 medium-sized bulk carrots, peeled, cut into 1½" pieces
Salt and pepper
1 large sweet onion, chopped
6 garlic cloves, chopped
2 14-oz cans chickpeas, drained and rinsed
1 28-oz can diced tomatoes
½ cup parsley leaves, stems removed, roughly chopped
Toasted slivered almonds (optional)
Toasted pine nuts (optional)
Preheat the oven to 475 degrees F.
In a small bowl, mix together the spices.
Place the cauliflower florets and carrot pieces on a large lightly oiled baking sheet. Season with salt and pepper. Add a little more than ½ of the spice mixture. Drizzle generously with olive oil, then toss to make sure the spices evenly coat the cauliflower and carrots.
Bake in the 475 degrees F heated-oven for 20 minutes or until the carrots and cauliflower soften and gain some color. Remove from the heat and set aside for now. Turn the oven off.
In a large cast iron pot or Dutch oven, heat 2 tbsp olive oil. Add the onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook on medium-high for 2-3 more minutes, stirring constantly.
Now add the chickpeas and canned tomatoes. Season with salt and pepper. Bring to a boil, then reduce the heat to medium- low. Cover and cook for 5 minutes or so.
Stir in the roasted cauliflower and carrots. Bring everything to a boil, then reduce the heat to medium-low, cover and cook for another 15-20 minutes. Be sure to check the stew, stir occasionally, and add a little water if needed.
Remove from the heat and transfer to serving bowls. Garnish with fresh parsley and the toasted nuts. Enjoy hot with pita bread.
This chickpea stew goes very well on top of Lebanese Rice. If you decided to serve it this way, you can begin by soaking the rice, then cook it as the cauliflower and carrots are roasting