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If you want something healthy, quick, easy, nourishing, and tasty for your weeknight dinners, look no further than this spinach and chickpea stew.
This one-pot stew is excellent with rice or warm pita bread for a vegetarian lunch or dinner.
⭐️ INGREDIENTS
2 tablespoons olive oil
1 large onion chopped
4 cloves garlic pressed or grated
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cans (15-ounce each) (2 cans (480 grams)) chickpeas or 3 cups cooked chickpeas
2 cups (500 grams) vegetable stock
1 pound (500 grams) spinach
1 teaspoon salt
¼ teaspoon black pepper
1 lemon in wedges
2 tablespoons pine nuts toasted
INSTRUCTIONS
Warm 2 tablespoons olive oil in a large pot. Add 1 large onion (chopped) and fry it for 3 minutes, stirring often.
Add 4 cloves garlic (pressed or grated), 1 teaspoon ground cumin, 1 teaspoon ground coriander, and fry for 1 more minute.
Add 2 cans (15-ounce each) chickpeas (drained), 2 cups vegetable stock, 1 pound spinach, 1 teaspoon salt, and ¼ teaspoon black pepper.
Stir and let simmer partly covered for 20 minutes.
Taste and adjust for salt, then serve on boiled rice or next to warm pita bread topped with 2 tablespoons pine nuts lightly toasted on a pan and 1 lemon cut into wedges.
Optionally, you can top it with yogurt tahini sauce or plain yogurt.
❤️ Nico & Louise
#chickpeas #onepotmeal
