How to make chickpeas and cauliflower stew
Sides,  Stews,  Vegetables

Chickpea and Cauliflower Stew

When I think of comfort food, well, I think of pretty much anything I have created on this blog, however I often find comfort in really simple dishes such as this chickpea and cauliflower stew. I try to serve something ‘healthy’ during our family dinners throughout the week. That can be anything from a mixed salad, or a great stir fry. The goal is always to have my kids get their vegetable intake, and often times they do a pretty great job. As I was looking at a side dish to make, I noticed I had a head of cauliflower in my refrigerator, and that is when it sparked to make a simple stew, utilizing the cauliflower and some simple pantry items. This was chickpea and cauliflower stew was pretty awesome.

Chickpea and Cauliflower Stew

Let’s get started.

Ingredients:

  • 1 tbsp canola oil
  • 15 oz can of chickpeas, drained
  • 20 oz can crushed tomatoes
  • 1/2 whole onion, diced
  • 2 cloves garlic, minced
  • 1/2 head of cauliflower, trimmed into florets
  • 1 cup of spinach leaves, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • salt, to taste

Start by heating a large skillet on medium heat. Add in the canola oil, and then toss in the onions and garlic. Cook until the onion softens, about 7 minutes, then add the paprika, cumin, and salt. Stir to cook the seasonings, just about a minute, then add in the crushed tomatoes, chickpeas, and cauliflower.

How to make chickpeas and cauliflower stew

Reduce the heat a bit, and cook until the cauliflower gets tender, about 10 minutes. When tender, add in the chopped spinach and give a good stir.

Taste, and adjust any seasoning.

Serve alongside your meal, however this can be a great meal in itself as well. I ended up eating this for about 3 days straight. The acid from the tomatoes lends a great hand to cumin and paprika, as well as the great tenderness from the chickpeas and cauliflower. Hope you enjoy.

Chickpea and Cauliflower Stew

Chickpea and Cauliflower Stew

Dax Phillips
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 8 cups

Ingredients
  

  • 1 tbsp canola oil
  • 15 oz can of chickpeas drained
  • 20 oz can crushed tomatoes
  • 1/2 whole onion diced
  • 2 cloves garlic minced
  • 1/2 head of cauliflower trimmed into florets
  • 1 cup of spinach leaves roughly chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • salt to taste

Instructions
 

  • Start by heating a large skillet on medium heat. Add in the canola oil, and then toss in the onions and garlic. Cook until the onion softens, about 7 minutes, then add the paprika, cumin, and salt. Stir to cook the seasonings, just about a minute, then add in the crushed tomatoes, chickpeas, and cauliflower.
  • Reduce the heat a bit, and cook until the cauliflower gets tender, about 10 minutes. When tender, add in the chopped spinach and give a good stir.
  • Taste, and adjust any seasoning.
  • Serve alongside your meal, however this can be a great meal in itself as well. I ended up eating this for about 3 days straight. The acid from the tomatoes lends a great hand to cumin and paprika, as well as the great tenderness from the chickpeas and cauliflower.

 

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