My son Zach announced last night that he was going to try and eat vegan for the next month and that he wanted to learn how to cook!  Ok.  So he found this recipe online, we made up a grocery list, off he went to the store and when he got back we made this dinner for him.  I don’t love cauliflower but I had a couple of bites without it and it was really good.

2 tablespoons olive oil

1 medium onion, chopped

1 1/2 teaspoons cumin

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon pepper

2 (14.5 oz each) cans diced tomatoes with liquid

1 (15 oz) can chickpeas or garbanzo beans, drained and rinsed

1 head cauliflower, cored and cut into small florets

1 (5 oz) package baby spinach

1 cup couscous

1  Heat oil in large stock pot or Dutch oven over medium heat.  Add onion and cook, stirring occasionally, until it starts to soften, about 4 – 5 minutes.

2  Add cumin, ginger, salt, and pepper and cook, stirring, until fragrant, about 1 minute.

3  Add tomatoes, chickpeas, cauliflower, and 1/2 – 1 cup water and bring to a boil.

4  Reduce heat and simmer until vegetables are tender and liquid has slightly thickened, 15 – 20 minutes.

5 While stew is cooking, prepare couscous by placing it in a bowl and adding 1 cup hot tap water, stir, cover and let sit for 5 minutes.  Fluff with fork when ready to serve.

6  Fold spinach into stew and cook until just wilted, 1 – 2 minutes.

7  Serve stew over couscous.

recipe from Real Simple