Cauliflower And Chickpea Stew - cooking recipe

Ingredients
    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
Preparation
    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.
    Add the cumin, chili powder, salt and pepper, and cook, stirring, until fragrant, 1 minute.
    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.
    Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
    Fold in the spinach and cook until just wilted, 1 to 2 minutes.

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