Chickpea and Cauliflower Stew

1. 1

   Start by heating a large skillet on medium heat.

2. 2

   Add the canola oil, and then toss in the onions and garlic.

3. 3

   Cook until the onion softens, about 7 minutes, then add the paprika, cumin, and salt.

4. 4

   Stir to cook the seasonings, just about a minute, then add in the crushed tomatoes, chickpeas, and cauliflower.

5. 5

   Reduce the heat a bit, and cook until the cauliflower gets tender, about 10 minutes.

6. 6

   When tender, add in the chopped spinach and give a good stir.

7. 7

   Heat until spinach wilts.

8. 8

   Taste, and adjust any seasoning.

9. 9

   Great as a side, but this can be a great meal in itself as well.

10. 10

    I ended up eating this for about 3 days straight.

11. 11

    The acid from the tomatoes lends a great hand to the cumin and paprika, as well as the great tenderness from the chickpeas and cauliflower.

* Per serving · 4 servings · Values may vary.