In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spanish chickpea and cauliflower stew with black garlic

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 450 Calories/Serving

5–20 Minutes

Aged black garlic is the secret ingredient in this hearty vegetable stew, adding deep caramel flavor to the soup’s base. Nutty chickpeas, golden cauliflower and fingerling potatoes add healthy fiber.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 leek
2 cloves black garlic
2 tablespoons tomato paste
1 poblano pepper
3 ounces french fingerling potatoes. 1 cup chickpeas
10 ounces golden cauliflower
1 teaspoon smoked paprika
¼ teaspoon red pepper flakes (optional)
1 bay leaf
8 ounces vegetable stock
Small bunch dill

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep veggies

*Trim off green top of leeks, cut in half and slice into ½-inch pieces. Soak leeks in a bowl with cold water to remove the grit.
*Deseed and dice poblano pepper.
*Slice potatoes in ¼-inch rounds.
*Drain chickpeas.

Cook soup

Heat 2 tablespoons oil on medium in saucepan until shimmering. Add leeks and a generous pinch of salt and cook until soft, 5 to 7 minutes. Peel and mash the black garlic with the side of your knife and stir in with leeks. Add tomato paste, poblano pepper, potatoes, smoked paprika and enough red pepper flakes to your liking. Stir in chickpeas, cauliflower, bay leaf, stock and 2 cups water. Bring to a boil, reduce to a high simmer and cook until potatoes are soft and veggies are tender, about 25 to 30 minutes. Salt to taste.

Garnish, serve

Roughly chop dill. Spoon soup into two bowls and garnish with dill.

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