Cauliflower and Chickpea Stew

Name: Cauliflower and Chickpea Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 1/2 cups, 6 serving(s)
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

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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.

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READY IN: 35mins

SERVES: 6

YIELD: 1 1/2 cups

UNITS: US

INGREDIENTS

Nutrition

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

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.
Add the cumin, chili powder, salt and pepper, and cook, stirring, until fragrant, 1 minute.
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.
Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
Fold in the spinach and cook until just wilted, 1 to 2 minutes.

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