Chickpea and Spinach Stew

This Chickpea and Spinach Stew is a hearty and flavorful vegan dish, combining protein-rich chickpeas with fresh spinach in a fragrant tomato base. Perfect for a comforting dinner, this Lebanese-inspired stew is both nutritious and satisfying.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Diced tomatoes - 400 grams (1 can)
• Chickpeas - 240 grams (1 can, drained and rinsed)
• Vegetable broth - 400 milliliters
• Spinach - 200 grams, fresh or frozen
• Salt - to taste
• Black pepper - to taste
• Lemon - 1, juiced
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for about 5 minutes until translucent.
3. Stir in the minced garlic, diced carrot, and bell pepper, cooking for another 5 minutes until softened.
4. Add the cumin, coriander, and paprika, stirring for 1 minute until fragrant.
5. Pour in the diced tomatoes and vegetable broth, bringing the mixture to a boil.
6. Add the chickpeas, reduce the heat, and let it simmer for 10 minutes.
7. Stir in the spinach and cook until wilted (about 3-4 minutes).
8. Season with salt, black pepper, and lemon juice to taste.
9. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• High in fiber, promoting digestive health.
• Packed with vitamins and minerals from spinach and vegetables.

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