Cauliflower and Chickpea Stew.

Last night was kind of the night when I was trying to make something vegetarian, healthy and  plant protein based.

Beans are the best choice for plant protein source, and you can experiment with them many ways from stews to veggie burgers.

We had the first snow yesterday, so the stew was the appropriate dish for the yesterday’s cold weather, and the head of cauliflower in the fridge just saved my time and imagination to prepare something delicious and healthy.

I also made some quinoa to serve with the stew and it made the perfect combination for the fall dinner dish.


Cauliflower and Chickpea Stew.


2 tbsp. olive oil
1 onion, chopped
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
Sea salt and black pepper
1 28 oz. can whole tomatoes
1 15 oz. can chickpeas, rinsed
1 head cauliflower, cored and cut into small florets
1 5 oz. package baby spinach, chopped


1. 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.
2. Add the cumin, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until fragrant, 1 minute.
3. Add the tomatoes, crushing with your hands as you add them, 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.

I served mine with quinoa. You can also serve it with couscous or brown rice, or just eat it by itself.


Nevertheless, it’s great fall meal that will keep you full for a long time.