🌍 Mediterranean recipesDinner
Chickpea Stew
By Groceree
Chickpeas simmered in a cumin and smoked paprika tomato base with spinach folded in at the end, thickened by crushing a handful of the chickpeas against the pan.
Last updated
- Servings
- 4 servings
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
Ingredients
chickpeas480 g
spinach250 g
tinned chopped tomatoes400 g
onions1
garlic cloves4
ground cumin2 tsp
smoked paprika1 tsp
chilli flakes½ tsp
vegetable stock300 ml
olive oil4 tbsp
lemons1
flat-leaf parsley1 handful
salt
black pepper
gluten-free bread
Instructions
- 01
Chop the and soften it in 3 tablespoons of the for 8 minutes. Slice the and add it with the , and for 1 minute.
- 02
Add the and cook for 10 minutes, until they darken and the comes back to the surface.
- 03
Drain and rinse the , then add them with the and simmer for 15 minutes.
- 04
Crush a good handful of the against the side of the pan with a spoon and stir them back in. That is the thickener — no flour needed.
- 05
Fold in the a handful at a time and cook for 2 minutes until just wilted.
- 06
Finish with the juice of the , season well with and and scatter with the , chopped.
- 07
Serve with the and the rest of the poured over.
Notes
- Crushing some of the chickpeas is what turns a thin soup into a stew that clings.
- The lemon goes in at the end and off the heat. It is what lifts a dish that is otherwise quite earthy.
- Better the next day, and it freezes well without the spinach.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 15 g
- Carbs
- 44 g
- Fat
- 16 g
Estimated from the ingredients.
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