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Chickpea Spinach Tomato Stew

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10 min

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35 min


25 min


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

Chickpea Spinach Tomato Stew


  1. 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.

  2. Add finely grated garlic, salt, paprika and cumin to the pot and cook for about 1 minute.

  3. 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.

  4. 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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