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
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Prep time: 
Cook time: 
Total time: 
Serves: 8 cups
 
Ingredients
  • 1 tbsp canola oil
  • 15 oz can of chickpeas, drained
  • 20 oz can crushed tomatoes
  • ½ whole onion, diced
  • 2 cloves garlic, minced
  • ½ head of cauliflower, trimmed into florets
  • 1 cup of spinach leaves, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • salt, to taste
Instructions
  1. 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.
  2. 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.
  3. Taste, and adjust any seasoning.
  4. 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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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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