Cauliflower and chickpea stew with rice

Cauliflower and chickpea stew with rice
Total time 35 min


  • Onion
  • Tomato
  • Chick peas
  • Rice
  • Cumin
  • Ginger
  • Cauliflower
  • Raisin
  • Spinach
  • Olive oil
  • Salt
  • Black pepper


  1. Peel and chop the onion.
  2. Rinse and drain the chickpeas.
  3. Wash the cauliflower and cut into small florets.
  4. 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.
  5. Add the cumin, ginger, some salt and pepper and cook, stirring, until fragrant, 1 minute.
  6. 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.
  7. Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
  8. Fold in the spinach and cook until just wilted, 1 to 2 minutes.
  9. Meanwhile, cook the rice. Fluff with a fork. Serve with the stew.