Dinner

Spicy Chickpea Stew with Cauliflower, Raisins, and Herb Herb Couscous Recipe

ByEthan Lark January 5, 2026January 5, 2026

Introduction

This spicy chickpea stew is a comforting and flavorful dish perfect for a cozy meal. Packed with warming spices, tender cauliflower, and hearty chickpeas, it pairs beautifully with nutty wholemeal couscous. Ready in under an hour, it’s an easy way to enjoy a wholesome, vibrant dinner.

The dish is presented in a white bowl with a black decorative rim, filled with a yellow creamy base with a slightly thick texture. On top, there are green leafy vegetables spread unevenly around the bowl, creating a fresh contrast. The center holds a dollop of white creamy yogurt, crowned by a handful of golden-brown chickpeas that look glossy and cooked, scattered with some small chili flakes and thinly sliced crispy garnish. The bowl rests on a white marbled surface, surrounded by a glass of water, a small bowl of chickpeas, and a jar with red flakes visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp rapeseed oil
2 onions (320g), roughly chopped
2 green peppers, deseeded and cut into cubes
2 tsp hot chilli powder
1 tbsp ground coriander
1 tsp ground cumin
500ml carton passata
2 x 400g cans chickpeas
2 tsp vegetable bouillon powder
40g flame raisins
½ lemon, juiced, flesh scooped out, white pith removed, and zest finely chopped (about 2 tsp)
350g cauliflower florets
15g parsley, chopped
140g wholemeal couscous
40g toasted flaked almonds

Instructions

Step 1: Heat the rapeseed oil in a large lidded pan over medium heat. Fry the onions for 10 minutes, stirring often until golden.
Step 2: Add the green peppers and cook for an additional 5 minutes, stirring occasionally.
Step 3: Stir in the hot chilli powder, ground coriander, and ground cumin briefly, then pour in the passata and chickpeas along with their liquid.
Step 4: Mix in the vegetable bouillon powder, flame raisins, and lemon zest. Add the cauliflower florets, cover the pan tightly, and simmer over medium heat for 15–20 minutes until the cauliflower is tender.
Step 5: Stir in half of the chopped parsley into the stew.
Step 6: Meanwhile, place the wholemeal couscous in a heatproof bowl. Pour over 175ml of boiling water, stir in the lemon juice, then cover and let stand for about 10 minutes until the couscous absorbs the liquid and becomes tender.
Step 7: Fluff up the couscous with a fork, then stir in the toasted flaked almonds and most of the remaining parsley.
Step 8: To serve, divide half of the couscous between two plates. Top with half of the chickpea stew and sprinkle with the remaining parsley.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or diced fresh chili when cooking the spices.
Swap cauliflower for diced sweet potatoes or butternut squash for a different texture and sweetness.
Use vegetable broth instead of boiling water for cooking couscous to enhance flavor.
Toast the flaked almonds gently in a dry pan before adding to bring out their nutty aroma.

Storage

Store any leftover stew and couscous separately in airtight containers in the refrigerator for up to three days. Reheat the stew gently in a pan over low heat with a splash of water until piping hot. The couscous reheats well in the microwave, just sprinkle a little water on top to keep it moist.

How to Serve

The dish is served in a white bowl with a black floral pattern around the edge, placed on a white marbled surface. The bottom layer is a creamy yellow base with hints of green, topped with dark green leafy spinach that has a glossy texture. Scattered on top are golden-brown chickpeas, some whole and some slightly crushed, adding texture and color contrast. At the center, there is a dollop of smooth white yogurt. Garnishing the dish are fresh green herbs and a sprinkle of red chili flakes, along with some fried garlic pieces that add a crunchy look. Nearby are partially visible bowls with more chickpeas and chili flakes, and a clear glass of water. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas directly or should I cook them first?

You can use canned chickpeas directly; just drain them well before adding to the stew. They are already cooked and will soften further during simmering.

Is this dish suitable for freezing?

Yes, you can freeze the chickpea stew in a freezer-safe container for up to two months. It’s best to freeze the couscous separately, as it may become mushy when frozen and reheated.