Cauliflower & Chickpea Stew with Couscous

This beauty has been on our regular rotation for a while, and whenever I’m looking for something hearty and healthy (and vegetarian!), this is one of my favorite go-to’s. Minimal prep, minimal cooking time. It’s also fabulous served over rice.

Cauliflower and Chickpea Stew with Couscous
via real simple

2 tablespoons olive oil
1 medium onion, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
kosher salt and black pepper
28-ounce can whole tomatoes
15-ounce can chickpeas, rinsed
1 head cauliflower, cored and cut into small florets
1/2 cup raisins
5-ounce package baby spinach, chopped
1 cup couscous

Heat the 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, ginger, ½ teaspoon salt, and ½ teaspoon pepper and cook, stirring, until fragrant, 1 minute. Add the tomatoes (crushing with your hands as you add them) and their liquid, chickpeas, cauliflower, raisins, and ½ 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.
Meanwhile, place the couscous in a large bowl. Add 1 cup of hot tap water, cover, and let sit for 5 minutes. Fluff with a fork. Serve with the stew.

images via smith & ratliff

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