Chickpea Spinach Tomato Stew
2 adults & 2 kids
Sweet and savory stew packed with dark leafy greens for great nutrients and chickpeas for protein. This stew makes a great lunch. It tastes best when served fresh and warm.
3 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, finely grated or pressed
1 tsp salt
2 tsp sweet paprika, ground
1/2 tsp cumin, ground
1 15oz can diced tomatoes
1 cup water
1 15oz can chickpeas, drained
5 ounces baby spinach, fresh
Heat olive oil in a pot on medium heat. Once warm, add onions and cook for about 5-8 minutes or until transulent, stirring occasionally.
Add finely grated garlic, salt, paprika and cumin to the pot and cook for about 1 minute.
Now add the water and canned tomatoes to the pot. Bring to a boil. Cover with a lid and simmer on low-medium heat for 20 minutes stirring occasionally.
Add the fresh spinach, stir it in and cover with a lid. Turn of the heat but leave the pot on the burner. Let it sit for about 5 minutes. Once the spinach is completely wilted, your stew is ready.
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