Chickpea And Spinach Stew Recipe

Name: Chickpea And Spinach Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 10 ounces Baby Spinach; 4 large garlic cloves, crushed; 1 teaspoon seasoning salt; 1 pinch saffron thread; 2 teaspoons sweet paprika; 1/2 teaspoon ground cumin; 1 pinch ground cloves; 1 pinch fresh ground pepper; 2 (15 ounce) cans chickpeas, with their liquid; 1/4 cup extra virgin olive oil; 1 small onion, finely chopped; 1 large tomatoes, peeled and coarsely chopped (you may substitute a small can of diced tomatoes of you like); 1/2 cup golden raisin

Servings: persons

1 cup water
10 ounces Baby Spinach
4 large garlic cloves, crushed
1 teaspoon seasoning salt
1 pinch saffron thread
2 teaspoons sweet paprika
1/2 teaspoon ground cumin
1 pinch ground cloves
1 pinch fresh ground pepper
2 (15 ounce) cans chickpeas, with their liquid
1/4 cup extra virgin olive oil
1 small onion, finely chopped
1 large tomatoes, peeled and coarsely chopped (you may substitute a small can of diced tomatoes of you like)
1/2 cup golden raisin

1
Pour the water into a large deep skillet and bring to a boil.
2
Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
3
Using the flat side of a large knife, mash the garlic to a paste with salt and saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
4
Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
5
Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup water, 10 ounces Baby Spinach, 4 large garlic cloves, crushed, 1 teaspoon seasoning salt, and more.

Yes, Chickpea And Spinach Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea And Spinach Stew

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