Rancho Gordo Chickpea Stew

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Chub

Rancho Gordo

subheading: INGREDIENTS FOR THE SHEET-PAN VEGETABLES:

Fresh strained juice of 1 orange

½ cup extra-virgin Greek olive oil

2 teaspoons Dijon mustard

1 tablespoon Greek pine honey, or more to taste

2 heaping teaspoons ground cumin

1 pinch freshly grated nutmeg

1 heaping teaspoon turmeric powder

2 teaspoons ground ginger

1 teaspoon smoked paprika

½ teaspoon cayenne or hot paprika, or more to taste

Sea salt and freshly ground black pepper to taste

1 medium-head cauliflower, trimmed and cut into small florets

2 carrots, pared, halved lengthwise, and cut into 2-inch pieces

2 large red onions, peeled and quartered

subheading: INGREDIENTS FOR THE CHICKPEAS:

2 tablespoons extra-virgin Greek olive oil, plus more for drizzling

1 large red or yellow onion, chopped

4 garlic cloves, chopped

4 cups cooked Rancho Gordo Chickpeas, drained

1 heaping tablespoon tomato paste

1 small seedless orange, preferably organic, cut into 4 wedges

2 fresh rosemary sprigs

2 to 4 cups hot vegetable broth or water, or more as needed

1 tablespoon balsamic vinegar

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