Serves 4
Hands-On Time 25 minutes
Total Time 35 minutes
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
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.
Add the cumin, ginger, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until fragrant, 1 minute.
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.
Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
Fold in the spinach and cook until just wilted, 1 to 2 minutes.
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.
Comments questions concerns go to
http://www.realsimple.com/m/food-recipes/browse-all-recipes/cauliflower-chickpea-stew-couscous
STAI LEGGENDO
The Big Book Of Recipes
CasualeBasically its all just food I wanna try and want to share with you guys:) I find all this off of the interweb and give the authors of thoes websites full credit!!! I am open for suggestions of yummy recipes you think should be in here!
