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Cauliflower and Chickpea Stew With Cousc




Source of Recipe


Real Simple
Cauliflower and Chickpea Stew With Couscous

http://img4.realsimple.com/images/1012/cauliflower-chickpea_300.jpg


* 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.