Cauliflower and Chickpea Stew With Couscous


As if cauliflower and chickpeas aren't healthy enough, this stew gets a big nutritional boost from raisins, spinach and spices.

Cauliflower and Chickpea Stew With Couscous
Photo: Lisa Hubbard
Hands On Time:
25 mins
Total Time:
35 mins
4 serves


  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 1 ½ teaspoons ground cumin

  • ½ 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

  • ½ cup raisins

  • 1 5-ounce package baby spinach, chopped

  • 1 cup couscous


  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.

Nutrition Facts (per serving)

446 Calories
9g Fat
80g Carbs
16g Protein
Nutrition Facts
Calories 446
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Sodium 735mg 32%
Total Carbohydrate 80g 29%
Total Sugars 23g
Protein 16g
Calcium 119mg 9%
Iron 6mg 33%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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