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| {photo via Me} |
INGREDIENTS:
2 tbsp. olive oil
1 onion, chopped
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
Kosher salt and black pepper
1 28 oz. can whole San Marzano tomatoes
1 15 oz. can chickpeas, rinsed
1 head cauliflower, cored and cut into small florets
1 5 oz. package baby spinach, chopped
1 c. couscous
1 onion, chopped
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
Kosher salt and black pepper
1 28 oz. can whole San Marzano tomatoes
1 15 oz. can chickpeas, rinsed
1 head cauliflower, cored and cut into small florets
1 5 oz. package baby spinach, chopped
1 c. 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, chili powder, 1/2 teaspoon salt, and 1/4 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, 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.
6. Meanwhile, place the couscous in a large bowl. Add 1 c. of hot tap water, cover, and let sit for 5 minutes. Fluff with a fork. Serve with the stew.
2. Add the cumin, chili powder, 1/2 teaspoon salt, and 1/4 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, 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.
6. Meanwhile, place the couscous in a large bowl. Add 1 c. of hot tap water, cover, and let sit for 5 minutes. Fluff with a fork. Serve with the stew.
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