Cauliflower and Chickpea Stew

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.

• Ready In: 35 mins
• Serves: 6
• Yields: 1 1/2 cups

Ingredients

• 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

Directions

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.