Cauliflower & chickpea stew with couscous

This Cauliflower & Chickpea Stew with Couscous is one of those meals I created on a day when I needed something simple and comforting. Nothing fancy, nothing complicated, just something warm and nourishing that felt like a hug in a bowl.

As it simmers, the kitchen fills with the soft scent of spices, and everything feels a little calmer. I love how cauliflower changes in a stew, becoming tender and gentle, soaking up all the flavour around it. The chickpeas make it hearty and satisfying, and the couscous adds that fluffy base that somehow makes the whole meal feel complete.

It’s the kind of dish I make when I want to slow down, sit properly at the table, and enjoy every bite.

Over time, it’s become one of those quiet favourites in my kitchen. Not loud or showy, just steady, wholesome, and comforting. I hope one day it becomes one of those reliable recipes in your kitchen too, the kind you turn to when you want something that feels both nourishing and full of love.

Ingredients:

• ½ onion
• 350g cauliflower
• 2 medium carrots
• Olive oil
• ½ teaspoon chili flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ bunch of fresh flat-leaf coriander (about 15g)
• 1 garlic clove
• ¼ teaspoon ground cinnamon
• 25g black olives
• 15g raisins
• 1 can (400g) plum tomatoes
• 1 can (400g) chickpeas
• 150g couscous

Instructions:

1. Prep the Veggies: Peel and chop the onion. Peel the carrots and slice them into small coins or half-moons. Trim the cauliflower, slicing the stalk and chopping the florets into small pieces.
2. Cook the Cauliflower & Carrots: Heat ½ tablespoon olive oil in a saucepan over medium-low heat. Add the onion, carrots, cauliflower, chili flakes, ground cumin, ground coriander, salt, and pepper. Cover and cook for about 18–20 minutes, stirring occasionally. Add a splash of water if needed. The carrots should be tender but not mushy. Remove from heat and set aside.
3. Prepare the Flavour Base: Finely chop the coriander (leaves and stalks) and garlic. Heat another ½ tablespoon olive oil in a pan over medium heat. Add the coriander stalks, garlic, and cinnamon. Cook for 1 minute until fragrant and lightly golden.
4. Add the Olives and Raisins: Bash the olives to remove the stones and tear them apart. Add the olives and raisins to the pan and cook for another minute.
5. Make the Stew: Add the tomatoes (with half a can of water), breaking them up with a spoon. Stir in the drained chickpeas, season with salt and pepper, and simmer for 15 minutes until the sauce thickens.
6. Prepare the Couscous: Bring a small pot of water to a boil. Place the couscous in a bowl and pour over 220ml of boiling water. Cover and let sit for 5–10 minutes until fluffy.
7. Serve and enjoy: Stir the cooked cauliflower and carrot mixture into the tomato and chickpea stew. Taste and adjust seasoning. Fluff the couscous with a fork, divide between plates, top with the stew, and sprinkle with chopped coriander leaves.

💬 The carrots add a gentle sweetness that works really nicely with the spices and raisins. Give it a go and tell me how it turned out 😊