By now you may very well be the master of cooking with dried beans, but dried or canned, this is a sure-fire winner for a satisfying vegetarian stew made from whatever beans you have on hand. I used chickpeas, but pinto, black beans, or navy beans all work nicely as well.
1 onion, peeled, diced
4 cloves garlic, peeled, sliced
1 Poblano or bell pepper, seeded and diced
1 28 oz. can diced tomatoes with juice
1 15 oz. can chickpeas, drained
1 head cauliflower, cut into bite-sized pieces
Small splash of water
3 Tb Olive oil
1 Tb ground cumin
Salt, pepper to taste
1 bunch spinach or other chopped greens such as collard or kale
1 bunch cilantro, chopped
Juice of 1 lemon
In a heavy pot with a lid, sauté the onion, garlic, and peppers in the olive oil over medium heat until just tender, about 7 minutes. Add the cauliflower, the cumin, a pinch of salt, and sauté for a couple more minutes. Add a splash of water, stir, and cover the pot with a lid. Turn heat down to a high simmer and let cook for about 5 minutes. Add the diced tomatoes and their juice, cover and cook an additional 5 minutes. Add the spinach or other greens and sauté until they wilt. Stir in the lemon juice, cilantro, and add salt & pepper to taste. Put the lid on, remove from heat, and let rest for five minutes before serving.
This stew is a whole meal by itself, but is also nice served over rice or other grain (quinoa, barley, farro).