Moroccan-Style Chickpea Stew with Cauliflower Rice

INGREDIENTS

• 4 tablespoons olive oil, divided
• 1 medium yellow onion, sliced
• 2 cloves garlic, thinly sliced
• 1 teaspoon ground coriander
• ½ teaspoon cumin seeds
• ½ teaspoon ground ginger
• ½ teaspoon cayenne
• 2 cinnamon sticks
• 1 28-ounce- can organic fire-roasted diced tomatoes
• 1 15-ounce can chickpeas, drained and rinsed
• 1 8.25-ounce can sliced carrots, drained and rinsed
• ½ cup raisins
• Kosher salt
• Freshly ground pepper
• 1 large head cauliflower
• Fresh cilantro, for serving
• Greek-style plain yogurt, for serving, optional

PREPARATION

Prepare the stew: In a large sided skillet or Dutch oven, heat 2 tablespoons oil over medium-high heat. Add onion and cook until translucent, about 8 minutes. Add garlic, cook until fragrant, about 2 minutes. Add coriander, cumin, ginger, cayenne and cin-namon to pan. Cook until fragrant, about 2 minutes. Add tomatoes, chickpeas, carrots and raisins and bring to a simmer. Cook until mixture has reduced slightly, about 25 minutes. Season to taste with salt and pepper.

Prepare the cauliflower rice: Remove leaves from cauliflower, and cut into florets, avoiding the core/stem. Add florets to the bowl of a food processor and pulse until cau-liflower is finely chopped and it resembles rice.

In a large skillet, heat remaining olive oil over medium-high heat. Add cauliflower and cook until warmed through, about 6 minutes. Season to taste with salt.
Assemble: Serve stew over cauliflower rice, garnish with fresh cilantro and yogurt, if de-sired.

Note: Fresh or frozen pre-riced cauliflower can be substituted.