Chickpea and Spinach Stew Recipe
Don’t be fooled — even though this stew is vegetarian, it’s as hearty and satisfying as anything with meat. Light on calories but not light on flavor, it’s packed with nutrients to keep you going.
- 2 extra-virgin olive oil
- 2 small onions, chopped
- 1 salt
- 2 medium-sized cloves garlic, minced
- 2 ground cumin
- 1 ground ginger
- One 15-ounce can diced tomatoes
- Three 15-ounce cans chickpeas, drained and rinsed
- 10 fresh baby spinach
- 2 water
- 1 lemon juice
- 1/4 cilantro, chopped
Heat the oil in a large nonstick skillet over medium-low heat. Add the onions and ½ teaspoon of the salt. Cook, stirring frequently, until softened, about 10 minutes. Stir in the garlic, cumin, and ginger and cook for 1 minute. Add the tomatoes with their juices and chickpeas. Stir to combine and mash the chickpeas slightly with a potato masher.
Using tongs, toss in the spinach and sprinkle the mixture with water. Cook, covered, until the spinach is wilted, tossing the mixture once halfway through, about 5-10 minutes. Stir in the lemon juice, cilantro, and remaining ½ teaspoon salt.