Mediterranean Chickpea Stew with Spinach, Cumin, and Coriander
This chickpea stew features tender chickpeas simmered with fresh spinach, creating a wholesome meal bursting with flavor. The spices like cumin and coriander lend a warm, aromatic touch, making it a satisfying choice for any vegetarian or vegan meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can 15 oz chickpeas, drained and rinsed
- 1 can 14 oz diced tomatoes
- 4 cups fresh spinach washed and chopped
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in garlic, cumin, and coriander, cooking for an additional minute until fragrant.
- Add Chickpeas and Tomatoes: Stir in the chickpeas and diced tomatoes, followed by vegetable broth. Bring to a simmer and let cook for 10-15 minutes to allow the flavors to meld.
- Incorporate Spinach: Add the chopped spinach to the pot and cook for an additional 5 minutes, just until the spinach wilts. Season with salt and pepper to taste.
- Serve: Ladle the stew into bowls and garnish with fresh coriander. Enjoy with crusty bread or over rice.
Notes
- Fat: 8g
- Protein: 10g
- Carbohydrates: 30g