Cauliflower And Chickpea Stew

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (28 ounce) can whole san marzano tomatoes, undrained
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 head cauliflower, cored and cut into small florets
• 1 (5 ounce) package Baby Spinach, chopped
• 1/2 cup water

1. Heat 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, salt and pepper, and cook, stirring, until fragrant, 1 minute.
3. Add tomatoes, crushing with your hands as you add then 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.

olive oil, onion, ground cumin, chili powder, kosher salt, black pepper, tomatoes, chickpeas, cauliflower, water

Taken from www.food.com/recipe/cauliflower-and-chickpea-stew-493436 (may not work)