Chickpea and Cauliflower Stew
When I think of comfort food, well, I think of pretty much anything I have created on this blog, however I often find comfort in really simple dishes such as this chickpea and cauliflower stew. I try to serve something ‘healthy’ during our family dinners throughout the week. That can be anything from a mixed salad, or a great stir fry. The goal is always to have my kids get their vegetable intake, and often times they do a pretty great job. As I was looking at a side dish to make, I noticed I had a head of cauliflower in my refrigerator, and that is when it sparked to make a simple stew, utilizing the cauliflower and some simple pantry items. This was chickpea and cauliflower stew was pretty awesome.
Let’s get started.
Ingredients:
- 1 tbsp canola oil
- 15 oz can of chickpeas, drained
- 20 oz can crushed tomatoes
- 1/2 whole onion, diced
- 2 cloves garlic, minced
- 1/2 head of cauliflower, trimmed into florets
- 1 cup of spinach leaves, roughly chopped
- 1 tsp ground cumin
- 1 tsp paprika
- salt, to taste
Start by heating a large skillet on medium heat. Add in the canola oil, and then toss in the onions and garlic. Cook until the onion softens, about 7 minutes, then add the paprika, cumin, and salt. Stir to cook the seasonings, just about a minute, then add in the crushed tomatoes, chickpeas, and cauliflower.
Reduce the heat a bit, and cook until the cauliflower gets tender, about 10 minutes. When tender, add in the chopped spinach and give a good stir.
Taste, and adjust any seasoning.
Serve alongside your meal, however this can be a great meal in itself as well. I ended up eating this for about 3 days straight. The acid from the tomatoes lends a great hand to cumin and paprika, as well as the great tenderness from the chickpeas and cauliflower. Hope you enjoy.
Chickpea and Cauliflower Stew
Ingredients
- 1 tbsp canola oil
- 15 oz can of chickpeas drained
- 20 oz can crushed tomatoes
- 1/2 whole onion diced
- 2 cloves garlic minced
- 1/2 head of cauliflower trimmed into florets
- 1 cup of spinach leaves roughly chopped
- 1 tsp ground cumin
- 1 tsp paprika
- salt to taste
Instructions
- Start by heating a large skillet on medium heat. Add in the canola oil, and then toss in the onions and garlic. Cook until the onion softens, about 7 minutes, then add the paprika, cumin, and salt. Stir to cook the seasonings, just about a minute, then add in the crushed tomatoes, chickpeas, and cauliflower.
- Reduce the heat a bit, and cook until the cauliflower gets tender, about 10 minutes. When tender, add in the chopped spinach and give a good stir.
- Taste, and adjust any seasoning.
- Serve alongside your meal, however this can be a great meal in itself as well. I ended up eating this for about 3 days straight. The acid from the tomatoes lends a great hand to cumin and paprika, as well as the great tenderness from the chickpeas and cauliflower.
