Indian-Spiced Cauliflower, Spinach, and Garbanzo Beans

• 1 tablespoon vegetable oil
• 1 large onion, peeled and thinly sliced
• 4 teaspoons garam masala
• 2 (14 1/2 ounce) cans no-salt-added diced tomatoes
• 1 (10 ounce) bag Baby Spinach
• 1 medium cauliflower, core removed, cut into florets
• 14 cup raisins
• 1 (15 1/2 ounce) can garbanzo beans, drained
• cooked brown rice (optional)
• cashews

1. Heat oil in a large, lidded non-stick pot.
2. Add onions and cook, stirring occasionally, for 6 minutes, until nicely browned.
3. Stir in garam masala and cook for 30 seconds.
4. Add tomatoes with their juice and heat until boiling.
5. Add spinach and continue stirring until it is wilted down.
6. Put on lid and simmer 20 minutes.
7. Spinach should be very well done.
8. Remove lid, stir in cauliflower and cook until cauliflower is tender.
9. Stir in raisin and garbanzo beans until heated through.
10. Serve over brown rice and top with cashews.

vegetable oil, onion, garam masala, salt, spinach, cauliflower, raisins, garbanzo beans, brown rice, cashews

Taken from www.food.com/recipe/indian-spiced-cauliflower-spinach-and-garbanzo-beans-505500 (may not work)