Description
A simple and hearty one-pot chickpea and spinach stew.
Ingredients
Scale
- 1 can of chickpeas (15 oz), drained and rinsed
- 4 cups of fresh spinach
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes (14 oz)
- 2 cups of vegetable broth
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Add minced garlic and cook for 1 minute.
- Stir in diced tomatoes, chickpeas, vegetable broth, cumin, and paprika.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add fresh spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve warm.
Notes
- This stew can be stored in the fridge for up to 3 days.
- It freezes well for up to 2 months.
- Feel free to add other vegetables like carrots or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: One-Pot Chickpea and Spinach Stew