Chickpea and Spinach Stew
Method
Prepare the Chickpeas: In a large saucepan, heat the extra virgin olive oil over a medium heat. Add the minced garlic and sauté for 1 minute, stirring frequently, until fragrant but not browned. Be careful not to burn the garlic as it can turn bitter.
Add the Tomatoes and Spices: Pour the chopped tomatoes into the saucepan along with their juices. Stir in the ground cumin, salt, and freshly ground black pepper. Bring the mixture to a simmer, allowing the tomatoes to break down and infuse with the garlic and cumin, creating a rich, aromatic base for the stew.
Add the Chickpeas and Spinach: Add the drained chickpeas to the saucepan, stirring to combine them with the tomato mixture. Gradually fold in the fresh spinach, allowing it to wilt into the stew as it heats. Continue to simmer the stew for an additional 15–20 minutes, stirring occasionally, until the flavours meld together and the stew thickens slightly.
Serve: Once the stew is fully cooked, taste and adjust the seasoning with additional salt or freshly ground black pepper if needed. Serve the chickpea and spinach stew hot, ladled over a bed of cooked brown rice for added texture and heartiness. Garnish with fresh herbs, such as fresh coriander or parsley, if desired.
This Chickpea and Spinach Stew combines the creamy texture of chickpeas with the brightness of fresh spinach and the warmth of cumin. The diced tomatoes add a zesty, tangy base, making this dish comforting, flavorful, and rich in anti-inflammatory ingredients. Serve with brown rice or whole-grain bread for a wholesome, satisfying meal. Eggplant and Tomato Bake with Feta
Nutrition Facts
Per serving
