Cauliflower and Chickpea Stew

July 9, 2013 at 1:06 pm Leave a comment

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.
  7. Makes four servings.

Nutrition Information per Serving:

  • Calories 446
  • Fat 9g
  • Sodium 735mg
  • Protein 16g
  • Carbohydrate 80g
  • Sugar 23g
  • Fiber 13g
  • Iron 6mg
  • Calcium 119mg

*Recipe from Real Simple: http://www.RealSimple.com*

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Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , , .

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