Chickpea Stew
Yields: 4 servings
Prep Time: 0 hours 15 minutes | Cook Time: 0 hours 20 minutes
Great family meal that will fill you up and can easily be cooked in bulk to fill your freezer
Serve with Brown Rice or Lentils
Ingredients
- 2 tbsp olive or rice bran oil
- 3 garlic cloves finely chopped
- 1 medium red onion finely chopped
- 3 tsp ground cumin
- 1 1/2 tsp ground paprika
- 1/4 tsp of cayenne pepper or ground chili (optional)
- 1/2 tsp salt
- black pepper to taste
- 2 x 400g tins of peeled tomatoes
- 1 tbsp tomato paste
- 1 1/2 cups cooked chick peas
- 200g spinach
- fresh parsley chopped (optional)
Method
- Heat up the oil in a large frying pan, ideally with the lid on. Add onion and garlic and cook on a low heat until onion is translucent and garlic is soft
- Add all the ground spices to the frying pan and continue to stir and cook for another minute. Keep stirring continuously as the spices can easily burn
- Add the tomato paste to the onion and stir well. Add tinned tomato and salt to the pan. Let the sauce thicken by simmering on a low heat with the lid off, stirring occasionally.
- Stir in cooked chickpeas and let warm through. Add in the spinach and put the lid back on to let the spinach wilt and cook in the steam.
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