Description
A hearty and flavorful chickpea and spinach stew infused with fresh ginger. This dish combines simple ingredients for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 2 cups vegetable broth
- 6 ounces fresh spinach
- Salt and black pepper to taste
- Fresh lemon juice for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the cumin, smoked paprika, and turmeric, stirring for 30 seconds.
- Pour in the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer.
- Cook for 15 minutes, allowing the flavors to meld.
- Add the fresh spinach and stir until wilted, about 2 minutes.
- Season with salt and black pepper to taste.
- Serve hot with a squeeze of fresh lemon juice.
Notes
- You can use canned or cooked dried chickpeas.
- Adjust the amount of ginger to your preference.
- This stew tastes even better the next day.
- Serve with crusty bread or over rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg