Greek Cauliflower, Olive & Chickpea Stew

Serves 6

Vegan (if feta omitted) / Gluten free / Nut free

This is a hearty and super tasty vegetarian main that can easily stand on its own but will also be perfect for a shared feast or with any protein you enjoy. It can be served with steamed rice or quinoa on the side and crusty bread is also delicious.

Greek cauliflower, olive & chickpea stew Photo: supplied

Ingredients

• 1 medium head cauliflower
• 1 medium onion, diced
• 4 large cloves garlic, finely diced
• 1 large carrot, diced
• 2 stems celery, thinly sliced
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cinnamon
• 3 x 400g tinned chopped tomatoes
• 2 ½ cups vegetable stock
• 1 x 400g tin chickpeas, drained and rinsed well
• 24 pitted kalamata olives (approximately)
• Large handful fresh parsley, roughly chopped
• 120g feta cheese (or more if desired), roughly crumbled
• Olive oil for roasting and sautéing 
• Sea salt and cracked black pepper

Method

Preheat the oven to 200 degrees Celsius.

Cut the cauliflower into florets and discard the core. Place on an oven-proof tray. Drizzle generously with olive oil and roast for 30 minutes. Set aside until ready to use.

Heat a good glug of oil in a large sauté pan over a medium heat. Add the onion, garlic, carrot and celery. Cook without browning (lower heat if necessary) until the onion is tender. Add the oregano and cinnamon. Cook for a further two minutes.

Add the tinned tomatoes and stock. Bring to a boil, before reducing to a simmer. Cook for 20 minutes until the sauce has thickened and is glossy. Add the chickpeas and olives. Cook for a further 10 minutes. Add the cauliflower. Cook for 5 minutes. Stir through half the parsley and half the feta cheese. Season well with sea salt and cracked black pepper.

Scatter the remaining parsley and feta cheese on top.