Créé avec l’IA
Stripling House Chickpea & Spinach Stew
40 min 232 kcal par portion Facile
Ingrédients
4 Portions
- canned chickpeas (drained)400 g
- fresh spinach200 g
- diced tomatoes200 g
- onion (medium)1 piece
- garlic cloves2 cloves
- olive oil1 tbsp
- ground cumin1 tsp
- smoked paprika1 tsp
- salt1 tsp
- black pepper0,5 tsp
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat.
- 2
Finely chop the onion and garlic cloves. Add them to the pan and sauté for 3-4 minutes until the onion is soft and translucent.
- 3
Stir in the ground cumin and smoked paprika, and cook for 1 minute until fragrant.
- 4
Add the diced tomatoes to the pan and cook for 3-4 minutes, stirring occasionally.
- 5
Add the drained chickpeas, salt, and black pepper. Stir well to combine.
- 6
Pour in 100 ml of water (optional, for a thinner stew) and bring the mixture to a gentle simmer.
- 7
Simmer for 10 minutes, allowing the flavors to meld together.
- 8
Add the fresh spinach to the pan and stir until wilted, about 2-3 minutes.
- 9
Taste and adjust seasoning if needed. Serve hot, optionally with crusty bread.
