Description
A hearty and nutritious chickpea and spinach stew, perfect for a family dinner. Packed with protein and vitamins, this dish is both delicious and easy to prepare.
Ingredients
Scale
- 2 cups chickpeas, cooked
- 4 cups fresh spinach, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, cumin, paprika, and turmeric. Cook for 1 minute.
- Pour in diced tomatoes and vegetable broth. Bring to a simmer.
- Add cooked chickpeas and let it simmer for 10 minutes.
- Stir in chopped spinach and cook until wilted, about 3 minutes.
- Season with salt and pepper to taste.
- Serve warm with bread or rice.
Notes
- You can use canned chickpeas for convenience.
- Adjust spices to your preference.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg