Chickpea and Cauliflower Stew

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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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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