Ingredients
- 2 heads cauliflower, cut into florets
- 1/2 cup olive oil, divided
- 1 shallot, finely chopped
- 1 clove garlic, chopped
- 1 1/2 teaspoons fennel seed
- 3/4 tablespoon ground cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 4-5 cups chicken stock or water
- 1 can chopped tomatoes (15 ounces)
- 2 cans chickpeas (15 ounces each), drained
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup flat leaf parsley, chopped
Description
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Rachael Ray
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