Cauliflower and Chickpea Stew With Couscous

Cauliflower and Chickpea Stew With Couscous
Lisa Hubbard
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preparation
25
minutes
cooking
35
minutes
Serves 4

Ingredients

2
tablespoons
olive oil
1
medium onion, chopped
1 1/2
teaspoons
ground cumin
1/2
teaspoon
ground ginger
kosher salt and black pepper
1
28-ounce can
whole tomatoes
1
15-ounce can
chickpeas, rinsed
1
head cauliflower, cored and cut into small florets
1/2
cup
raisins
1
5-ounce package
baby spinach, chopped
1
cup
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.
Kate Merker
December 2010

Nutritional Information

  • Per Serving
  • Calories 446
  • 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
What does this mean? See Nutrition 101.

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