Rating: 3.5 stars
411 Ratings
  • 5 star values: 135
  • 4 star values: 85
  • 3 star values: 66
  • 2 star values: 95
  • 1 star values: 30

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Credit: Lisa Hubbard

Recipe Summary test

hands-on:
25 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add the cumin, ginger, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until fragrant, 1 minute.

  • 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.

  • Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.

  • Fold in the spinach and cook until just wilted, 1 to 2 minutes.

  • 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.

Nutrition Facts

446 calories; fat 9g; saturated fat 1g; sodium 735mg; protein 16g; carbohydrates 80g; sugars 23g; fiber 13g; iron 6mg; calcium 119mg.
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