Go Back
Chickpea and Cauliflower Stew

Chickpea and Cauliflower Stew

Dax Phillips
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.