Spinach Chickpea Stew
18 mineasy4 servingsvegetarianveganunder-20-min
Ingredients
- Chickpeas2 cans (800 g), drainedOn hand
- Spinach150 gOn hand
- Onion1 medium, dicedOn hand
- Garlic3 cloves, mincedOn hand
- Canned tomatoes400 g canOn hand
- Cumin2 tspoptional
- Paprika1 tspoptional
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Steps
- 1
Fry the onion and garlic in olive oil until soft.
5 min
- 2
Stir in the cumin and paprika.
1 min
- 3
Add the chickpeas and the canned tomatoes.
1 min
- 4
Simmer until the sauce thickens.
8 min
- 5
Wilt in the spinach.
2 min
- 6
Season with salt.
1 min
Cook’s note. Canned chickpeas are already cooked; the simmer is only for the sauce.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.