Cauliflower and Chickpea Stew With Couscous

cauliflower-chickpea
Photo by Lisa Hubbard
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 446 calories
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 735 mg
    • Protein 16 g
    • Carbohydrate 80 g
    • Sugar 23 g
    • Fiber 13 g
    • Iron 6 mg
    • Calcium 119 mg
  • December 2010

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 1 medium onion, chopped
  3. Check 1 1/2teaspoons ground cumin
  4. Check 1/2teaspoon ground ginger
  5. Check kosher salt and black pepper
  6. Check 128-ounce can whole tomatoes
  7. Check 115-ounce can chickpeas, rinsed
  8. Check 1 head cauliflower, cored and cut into small florets
  9. Check 1/2cup raisins
  10. Check 15-ounce package baby spinach, chopped
  11. Check 1cup couscous

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes.
  2. Add the cumin, ginger, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until fragrant, 1 minute.
  3. Add the tomatoes (crushing with your hands as you add them) and their liquid, chickpeas, cauliflower, raisins, and ½ cup water and bring to a boil.
  4. Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
  5. Fold in the spinach and cook until just wilted, 1 to 2 minutes.
  6. Meanwhile, place the couscous in a large bowl. Add 1 cup of hot tap water, cover, and let sit for 5 minutes. Fluff with a fork. Serve with the stew.