Sandy's Chickpea and Spinach Stew recipe

All Recipes Soups, Stews and Chili Recipes Stews

Ingredients

4 tablespoons olive oil
4 teaspoons dried minced onion
½ teaspoon crumbled dried rosemary
1 teaspoon garlic powder
¾ teaspoon paprika
3 tablespoons no-salt-added tomato paste
2 (15 ounce) cans no-salt-added chickpeas
1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano
1 (10 ounce) package frozen chopped spinach, thawed and drained
¾ teaspoon salt
¼ teaspoon black pepper
1 cup water
½ cup panko bread crumbs

Nutrition Info

363.4 calories
carbohydrate: 47.7 g
cholesterol: : -
fat: 15.5 g
fiber: 8.8 g
protein: 13.5 g
saturatedFat: 2.1 g
servingSize: -
sodium: 640.1 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons oil in a large skillet over medium-low heat. Cook onion and rosemary, stirring, until fragrant, about 1 minute. Stir in garlic powder, paprika, and tomato paste and cook, stirring, 15 seconds. Add chickpeas, tomatoes, spinach, salt, pepper, and water and bring to a boil. Reduce to a simmer and cook, covered, over low heat, stirring occasionally, until flavors have combined and mixture is piping hot, 5 to 7 minutes.

  2. Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium heat. Cook panko, stirring, until toasted and lightly browned, about 3 minutes.

  3. Divide stew among serving bowls and top each with 2 tablespoons panko.

Recipe Yield

4 servings

Recipe Note

Curry and chickpeas make for a healthy and satisfying dish. Serve this over quinoa for a heartier meal.

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