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.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (28 ounce) can whole san marzano tomatoes, undrained
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 head cauliflower, cored and cut into small florets
- 1 (5 ounce) package Baby Spinach, chopped
- 1/2 cup water
- 1Heat oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes.
- 2Add the cumin, chili powder, salt and pepper, and cook, stirring, until fragrant, 1 minute.
- 3Add tomatoes, crushing with your hands as you add then and their liquid, chickpeas, cauliflower, and 1/2 cup water and bring to a boil.
- 4Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
- 5Fold in the spinach and cook until just wilted, 1 to 2 minutes.
Browse Our Top Stew Recipes
You Might Also Like...View All Stew Recipes
Nutritional Facts for Cauliflower and Chickpea Stew
Serving Size: 1 (368 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 186.7
- Calories from Fat 54
- Total Fat 6.0 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 600.5 mg
- Total Carbohydrate 29.1 g
- Dietary Fiber 7.3 g
- Sugars 5.9 g
- Protein 7.4 g