Cauliflower and Chickpea Stew with Couscous

Serves 4
Hands-on Time: 25m
Total Time: 35m

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

Directions

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.

Tip

To add extra protein to this satisfying stew, sprinkle with sliced almonds.