Chickpea and Cauliflower Stew
Prep time: 
Cook time: 
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Serves: 8 cups
  • 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
  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.
Recipe by Simple Comfort Food at