Cauliflower and Chickpea Stew

Be the first to review
READY IN: 35mins
Recipe by cinwalsh_8057651

Reciped adapted from Real Simple by Laura Ratliff and Ryan Smith. I did not have spinach on hand and used some leftover collards. I also used chicken broth instead of water. A flavorful dish. Could be served over couscous (as called for by original recipe) or even rice.

Ingredients Nutrition


  1. Heat oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes.
  2. Add the cumin, chili powder, salt and pepper, and cook, stirring, until fragrant, 1 minute.
  3. Add tomatoes, crushing with your hands as you add then and their liquid, chickpeas, cauliflower, and 1/2 cup water and bring to a boil.
  4. Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
  5. Fold in the spinach and cook until just wilted, 1 to 2 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a