Chickpea Stew Recipe

Name: Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams chickpeas (1 tin, drained and rinsed); 1 small white onion; 1 carrot, diced; 1 courgette, cut into half moons; 1 bunch spinach; 400 milliliters tomato passata; Dash water; 1 tablespoon extra virgin olive oil; salt and pepper, to taste; 1 teaspoon dried oregano; 1 pinch cinnamon; 1 pinch paprika

Servings: persons

400 grams chickpeas (1 tin, drained and rinsed)
1 small white onion
1 carrot, diced
1 courgette, cut into half moons
1 bunch spinach
400 milliliters tomato passata
Dash water
1 tablespoon extra virgin olive oil
salt and pepper, to taste
1 teaspoon dried oregano
1 pinch cinnamon
1 pinch paprika

1
Saute the onions in extra virgin olive oil until softened and translucent.
2
Add the carrots and cook for a few minutes until soft.
3
Add the chickpeas and courgette and stir around so they are coated in the herb and spice mixture.
4
Add the tomato passata and water and simmer for about 20 minutes or until it reaches your desired consistency.
5
Just before serving, add the spinach and let it wilt in the heat of the stew.
6
You can serve it as it is with a drizzle of good quality extra virgin olive oil, or with couscous or bread on the side.

373

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 12 ingredients. The key ingredients include: 400 grams chickpeas (1 tin, drained and rinsed), 1 small white onion, 1 carrot, diced, 1 courgette, cut into half moons, and more.

Yes, Chickpea 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 Stew

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