African Harissa Stew with Cauliflower and Chickpeas

African Harissa Stew with Cauliflower and Chickpeas

Beef stew with cauliflower and chickpeas served over fettuccine gets a spicy kick with the addition of harissa.
nutritional facts

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SEASON meat with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Add meat; cook, stirring occasionally, for 5 minutes or until browned. Remove from pot. Add chopped cauliflower stems, onion and garlic to pot; cook for 5 minutes. Stir in harissa, tomato paste, cumin and coriander; cook for 1 minute. Stir in broth; return beef to pot. Bring mixture to a boil. Reduce heat to medium-low; cover. Cook for 1 to 1 1/2 hours or until meat is tender.

STIR in cauliflower florets and chickpeas. Cook for 15 to 20 minutes or until cauliflower is tender. Add salt and pepper, if desired.

WHILE cauliflower and chickpeas are cooking, prepare pasta according to package directions. Drain; spread on a serving platter. Top with stew. Serve with additional harissa, if desired.

African Harissa Stew with Cauliflower and Chickpeas

Nutritional Information

Calories 460
Calories from Fat 180
Total Fat 20g 30%
Saturated Fat 8g 42 %
Cholesterol 75mg 25 %
Sodium 1060mg 44 %
Carbohydrate 48g 16 %
Dietary Fiber 9g 35 %
Sugars 6g
Protein 25g
Vitamin A 4%
Vitamin C 80%
Calcium 8%
Iron 20%