Mediterranean 35 min

Spiced Chickpea Stew

Name: Spiced Chickpea Stew
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 3 cans (15 oz each) chickpeas, drained; 3 tablespoons olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 2 teaspoons smoked paprika; 1 teaspoon cumin; 1 teaspoon coriander; 1/2 teaspoon cinnamon; Pinch of cayenne; 2 cups baby spinach; Juice of 1 lemon; Salt and pepper; Fresh parsley and crusty bread for serving

veganvegetariangluten-freehigh-proteinmeal-prep

Ingredientsfor 2

320

Cal

14g

Protein

46g

Carbs

Fat

13 cans (15 oz each) chickpeas, drained
23 tablespoons olive oil
31 large yellow onion, diced
44 cloves garlic, minced
51 can (28 oz) crushed tomatoes
62 teaspoons smoked paprika
71 teaspoon cumin
81 teaspoon coriander
91/2 teaspoon cinnamon
10Pinch of cayenne
112 cups baby spinach
12Juice of 1 lemon
13Salt and pepper
14Fresh parsley and crusty bread for serving

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Instructions

1
Heat olive oil over medium heat. Cook onion for 8 minutes until golden. Add garlic, paprika, cumin, coriander, cinnamon, and cayenne. Stir 1 minute. Add crushed tomatoes. Cook 10 minutes until thickened.
2
Add chickpeas and 1/2 cup water. Simmer 15 minutes, occasionally pressing some chickpeas against the pot side to thicken. Stir in spinach until wilted.
3
Add lemon juice and season with salt and pepper. The stew should be thick, warmly spiced, and slightly tangy. Serve with crusty bread and fresh parsley. Excellent topped with a dollop of yogurt.