Contributed Photo

This recipe contains a plethora of heart-healthy, organic ingredients. I was inspired to create this stew from the website foodgawker.com.

For the foodies out there who love to explore recipes online, foodgawker is a chef’s heaven.

It provides beautiful photographs of prepared meals, deserts, appetizers and whatever else your heart could possibly desire.

Foodgawker leads readers to food blogs with detailed recipes and photographs of the stages of preparation. This chickpea-cauliflower stew is one of those meals you can scoop into a large bowl, sit with by the fire and savor on a cold winter night.

Serving sizes can be big because it is very low in calories, and the recipe makes enough to store in your townhouse fridge and enjoy leftovers for the next few nights.

Chickpeas are one of my favorite beans. They’re cheap, filling, and provide the protein you need to get through the day or night.

I also love San Marzano tomatoes to serve as the base.

Heat the oil in a large saucepan over medium-high and sauté the onion and garlic until the onions are softened (about 4 minutes).

Then add the spices. Once the spices are mixed in, add the tomatoes along with their juices (crushing with your hands), chickpeas, cauliflower and water.

Bring to a boil and then let simmer for 20 to 25 minutes, until the cauliflower is soft and the liquid has slightly thickened.

Finally add the spinach and cook until just wilted.

Serve over couscous or quinoa and enjoy!

2 tablespoons of olive oil

1 chopped onion

2 cloves of chopped garlic

1 ½ teaspoons of chili powder

1 ½ teaspoons of ground cumin

Salt and pepper

28 ounce can of whole San Marzano tomatoes

15 ounce can of chickpeas, drained and rinsed

¾ cup of water

1 head of cauliflower

chopped into small florets

10 ounce package of chopped spinach (if frozen, defrost in the microwave)

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