Mediterranean Chickpea and Spinach Stew
A hearty and flavorful stew packed with chickpeas, spinach, and aromatic vegetables, perfect for a Mediterranean-inspired dinner.
10 min
Prep
30 min
Cook
4
Serves
315
Calories
Macros · per serving
15g protein
50g carbs
8g fat
Ingredients
For 4 servings
- 2 tablespoons olive oil
- 1 onion
- 2 carrot
- 3 clove garlic
- 2 cans canned chickpeas
- 1 can canned diced tomatoes
- 8 cups baby spinach
- 4 cups chicken broth
- 1 lemon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Chop the onion and carrots; add to the pot and sauté until the onion is translucent, about 5 minutes.
- 3
Mince the garlic and add to the pot, cooking for another minute until fragrant.
- 4
Drain and rinse canned chickpeas; add them to the pot along with the canned diced tomatoes.
- 5
Stir in chicken broth, ground cumin, ground coriander, and paprika.
- 6
Bring the mixture to a simmer, then reduce heat and cook for 15 minutes.
- 7
Add baby spinach, stirring until wilted.
- 8
Juice the lemon and add to the pot, stirring to combine.
- 9
Season with salt and black pepper to taste.
- 10
Serve hot, garnished with additional lemon slices if desired.
Cook it this week.
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