Chickpea and spinach stew
Chickpea and spinach stew with tomatoes, smoked paprika and olive oil. One pan, 35 minutes, vegan, 332 kcal and 13 g protein per serving.
Ingredients
- 480 g cooked chickpeas drained and rinsed (two 400 g cans, or about 200 g dried, soaked and cooked)
- 3 tbsp extra virgin olive oil 45 ml, about 40 g
- 1 medium onion about 150 g, finely chopped
- 3 cloves garlic 9 g, sliced
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- 1 can 400 g chopped tomatoes
- 200 g fresh spinach baby or large leaves, roughly chopped
- 150 ml water or vegetable stock about 2/3 cup
- 3/4 tsp fine salt 4 g, or to taste
- To serve: lemon wedges bread or cooked bulgur
Instructions
- Warm the olive oil in a wide pan over medium heat. Cook the onion for 6-8 minutes, until soft and golden at the edges.
- Add the garlic, cumin and smoked paprika and stir for 1 minute, until fragrant. Do not let the paprika burn, or it turns bitter.
- Add the tomatoes and the water or stock and simmer for 5 minutes.
- Add the chickpeas and the salt and simmer for 10 minutes, uncovered. Crush a few chickpeas with the back of the spoon to thicken the sauce.
- Add the spinach in handfuls, letting each one wilt before adding the next, then cook for 2-3 minutes more.
- Taste for salt. Serve with a squeeze of lemon and bread or bulgur.