Chickpea and Spinach Stew
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/3 teaspoon cayenne pepper (adjust to taste)
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup chopped spinach
- Salt and pepper to taste
- Optional toppings: chopped fresh cilantro, lemon wedges
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until it's translucent, about 3-4 minutes.
- Add the minced garlic, cumin, paprika, turmeric, and cayenne pepper.
- Cook for another 1-2 minutes until fragrant.
- Add the chickpeas and diced tomatoes to the pot. Stir to combine.
- Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together.
- Add the chopped spinach to the pot and stir until it wilts into the stew.
- Season the stew with salt and pepper according to your taste.
- Once the spinach is cooked, taste the stew and adjust the seasoning if needed.
- Serve the chickpea and spinach stew hot, garnished with chopped cilantro and a squeeze of lemon juice if desired.
Nutrition
Calories: 220kcalCarbohydrates: 33gProtein: 8gFat: 7gFiber: 8g
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