Recipe Select: Cauliflower and Chickpea Stew With Couscous



  1. tablespoons olive oil
  2. medium onion, chopped
  3. 1 1/2 teaspoons ground cumin
  4. 1/2 teaspoon ground ginger
  5. kosher salt and black pepper
  6. 128 – ounce can whole tomatoes
  7. 115 – ounce can chickpeas, rinsed
  8. head cauliflower, cored and cut into small florets
  9. 1/2 cup raisins
  10. 15 – ounce package baby spinach, chopped
  11. 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.

Source – RealSimple