Chickpea and Cauliflower Stew

Start by heating a large skillet on medium heat. Add the canola oil, and then toss in the onions and garlic. Cook until the onion softens, about 7 minutes, then add the paprika, cumin, and salt. Stir to cook the seasonings, just about a minute, then add in the crushed tomatoes, chickpeas, and cauliflower.

Reduce the heat a bit, and cook until the cauliflower gets tender, about 10 minutes. When tender, add in the chopped spinach and give a good stir. Heat until spinach wilts. Taste, and adjust any seasoning.

Great as a side, but this can be a great meal in itself as well. I ended up eating this for about 3 days straight. The acid from the tomatoes lends a great hand to the cumin and paprika, as well as the great tenderness from the chickpeas and cauliflower.