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Cauliflower and Chickpea Stew

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“Reciped adapted from Real Simple by Laura Ratliff and Ryan Smith. I did not have spinach on hand and used some leftover collards. I also used chicken broth instead of water. A flavorful dish. Could be served over couscous (as called for by original recipe) or even rice.”
READY IN:
35mins
SERVES:
6
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 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, salt and pepper, and cook, stirring, until fragrant, 1 minute.
  3. Add tomatoes, crushing with your hands as you add then 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.

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