Chickpea and spinach stew
1
Points®
Total time: 38 min • Prep: 16 min • Cook: 22 min • Serves: 6 • Difficulty: Easy
Enjoy this meatless main dish on its own or make it into a more substantial meal by serving it alongside roasted sweet potatoes or spooned over whole wheat couscous or brown rice. Pairing the stew with a mixed greens salad would be a delicious option to increase your veggie intake for the day too. Here, we’ve used plain diced tomatoes, but feel free to experiment and use a seasoned variety of canned tomatoes like roasted garlic, fire roasted or bell pepper and onion for more robust flavor. Throw in a pinch of cayenne, crushed red pepper, or minced jalapeño to turn up the heat.
Ingredients
Olive oil
2 tsp
Onion
2 small
Table salt
1 tsp
Garlic
2 clove(s)
Ground cumin
2 tsp
Ground ginger
1 tsp
Canned diced tomatoes
15 oz
Canned chickpeas
3 can(s)
Spinach
10 oz
Water
2 Tbsp
Fresh lemon juice
1 Tbsp
Cilantro
¼ cup(s)
Instructions
1
Heat oil in a large nonstick skillet over medium-low heat. Add onion and 1/2 teaspoon salt; cook, stirring frequently, until softened, about 10 minutes. Stir in garlic, cumin and ginger; cook for 1 minute. Add tomatoes and their juice, and chickpeas; stir to combine and mash chickpeas slightly with a potato masher.
2
Using tongs, toss in spinach and sprinkle mixture with water; cook, covered, until spinach is wilted, tossing mixture once half-way through, about 5 to 10 minutes. Stir in lemon juice, cilantro and remaining 1/2 teaspoon salt. Yields about 1 1/4 cups per serving.
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