Chickpea Stew With Spinach And Potatoes Recipe

Name: Chickpea Stew With Spinach And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound dried chickpeas (2 1/4 cups)--rinsed, soaked overnight and drained; 4 garlic cloves, 1 minced; 2 large thyme sprigs; 1 bay leaf; Kosher salt; 2 tablespoons extra-virgin olive oil; 1 medium onion, coarsely chopped; 2 ounces lean bacon, finely diced; 2 medium Yukon Gold potatoes (3/4 pound), peeled and cut into 1/2-inch dice; 2 cups chicken stock; Pinch of crushed red pepper; Pinch of saffron, crumbled; Freshly ground black pepper; 1 pound spinach, stemmed, leaves coarsely chopped

Servings: persons

3/4 pound dried chickpeas (2 1/4 cups)--rinsed, soaked overnight and drained
4 garlic cloves, 1 minced
2 large thyme sprigs
1 bay leaf
Kosher salt
2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
2 ounces lean bacon, finely diced
2 medium Yukon Gold potatoes (3/4 pound), peeled and cut into 1/2-inch dice
2 cups chicken stock
Pinch of crushed red pepper
Pinch of saffron, crumbled
Freshly ground black pepper
1 pound spinach, stemmed, leaves coarsely chopped

1
In a large saucepan, combine the chickpeas with the 3 whole garlic cloves, the thyme and bay leaf. Cover with 4 inches of water and bring to a boil. Simmer over moderate heat until just tender, 1 3/4 to 2 hours; add more water as needed to keep the chickpeas submerged. Season with salt and simmer 10 minutes longer. Drain the chickpeas, reserving 1 cup of the cooking liquid. Discard the garlic, thyme and bay leaf.
2
Heat the oil in a large heavy casserole. Add the onion, bacon and minced garlic; cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the potatoes and cook, stirring occasionally, until crisp-tender, about 8 minutes. Add the reserved chickpeas, stock, reserved cooking liquid, crushed red pepper, saffron and black pepper and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 to 15 minutes. Add the spinach and cook for 5 minutes. Season with salt and pepper. Ladle the soup into bowls and serve.
3
Notes: One Serving: 570 calories, 6 gm total fat, 2 gm saturated fat, 80 gm carb.

745

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: 3/4 pound dried chickpeas (2 1/4 cups)--rinsed, soaked overnight and drained, 4 garlic cloves, 1 minced, 2 large thyme sprigs, 1 bay leaf, and more.

Yes, Chickpea Stew With Spinach And Potatoes 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 With Spinach And Potatoes

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