Cauliflower And Chickpea Stew

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (28 ounce) can whole san marzano tomatoes, undrained
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 head cauliflower, cored and cut into small florets
• 1 (5 ounce) package baby spinach, chopped
• 1/2 cup water

Recipe

• 1 heat 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, chili powder, salt and pepper, and cook, stirring, until fragrant, 1 minute.
• 3 add tomatoes, crushing with your hands as you add then and their liquid, chickpeas, cauliflower, and 1/2 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.