Cauliflower and Chickpea Stew With Couscous

Name: Cauliflower and Chickpea Stew With Couscous
Total time: 35 min
Yield: 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

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Cauliflower and Chickpea Stew With Couscous

Lisa Hubbard

Hands-On Time

25 Mins

Total Time

35 Mins

Yield

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

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

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

Step 5

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

Step 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.

Ratings & Reviews

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Reviews

five_whole_stars

View Earlier Comments

cmw3443 2015-07-21T18:09:41-04:00

I made this as written and it is very good but next time I will add more raisins and steam the cauliflower before adding because it takes much longer than 20 minutes to cook.

Abrooks33 2014-12-19T18:45:56-05:00

Comforting, & fast and easy to make. Approved by my 5 year old. ;)

RealRita 2013-02-10T14:10:29-05:00

Made this dish as written using garden-fresh cauli, golden raisins, San Marzano tomatoes and skipped couscous: delicious, and even better the next day! I warmed it on the stove and added a pound of shelled raw 16-20 count shrimp once stew was boiling hot. Fantastic, and still didn't really need couscous. Will add more ginger next time, and aim for fresh as Simplifing8 did. Love the Real Simple recipes!

LittleArrow 2012-12-06T15:44:57-05:00

This recipe is quickly becoming a favorite around here. It's so quick and easy, and really hearty and satisfying on a cold night. I followed the guidelines in the comments, and I don't add the raisins until the very last minute. I'm also kind of liberal with the cooking time- if it takes me longer to fold in the spinach, it's okay because it's longer for the whole stew to reduce. It also saves well and makes good next-day lunches. I have to say, I wasn't convinced when I read the recipe initially, but I really love making this now. Even my boyfriend loves it, and gets excited when I suggest it!

Simplifing8 2012-02-28T21:06:02-05:00

I thought this recipe turned out great! I should have read the reviews to not add the raisins till later because they don't need all the simmering time to cook. I would just add them in with the spinach next time. I used fresh ginger instead of the ground, keeping it fresh. I didn't need to alter any of the measurements in the given recipe. The cauliflower does take over 15 minutes to be tender.

pixelgrrl 2011-01-12T11:42:27-05:00

Have to say it's a grower! Wasn't overwhelmed with greatness at first, but soon I had no problem devouring the remaining 7 servings I had left. Here are some tips I find worth sharing: - Definitely simmer longer than recipe states..I do mine close to an hour - Need to add an extra cup or so of water to really submerse everything and allow the cauliflower to cook. Don't worry, it will reduce nicely in conjunction with the longer simmer time (leave the lid off) - Sprinkle with deli grated Parmesan cheese afterwards in bowl...adds a nice little extra something - Don't add raisins during cooking..they get really water-logged and kind of gross, especially as leftovers. I prefer to sprinkle along with the aforementioned cheese per serving - This recipe makes A LOT of food. I got 8 servings or so out of mine following the recipe, not four. Making a half batch worked better for 4 lunches. Also good paired with Spanish rice, etc. A very hearty, warming, somehow jusssst-right savory stew.

maranderson27 2011-01-11T14:14:55-05:00

At first bite we didn't care for it, thought it was too bland. But by the end of the meal we actually liked it. We heated up the leftovers the next day (adding more cumin and ginger) and enjoyed it very much. I will make this again.

jcnash86 2010-12-08T14:58:12-05:00

Made tonight for dinner, and it was great. I made a couple of changes; I had a few carrots and some celery that were begging to be used, so I tossed them in along with some garlic. I also allowed it to simmer longer, and used brown rice because that's what I had on hand. This was very tasty, great flavors, I will definitely make it again.

princessbetht 2010-11-21T16:12:56-05:00

I added another 1/2c of water and simmered for about an hour before adding spinach so that the cauliflower became much more tender. Also added butter and salt to the couscous. We liked it a lot! Even our 6yo ate it.

jaankip 2010-11-08T17:22:21-05:00

I added red pepper for some heat, and used fire roasted tomatoes instead of whole peeled ones. Delicious!

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