Description
A hearty stew packed with chickpeas and fresh vegetables.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 can (14 oz) crushed tomatoes
- 2 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 2 cups fresh spinach or kale
Instructions
- In a large pot over medium heat, add a splash of oil and sauté the chopped onions until golden brown.
- Stir in the minced garlic and diced carrots; cook until fragrant.
- Add the cumin, coriander, and cinnamon; stir well to coat the vegetables.
- Incorporate the chickpeas, crushed tomatoes, and vegetable broth; mix thoroughly.
- Cover and let simmer on low heat for 20-30 minutes.
- In the last few minutes of cooking, add spinach or kale until just wilted.
Notes
- This stew can be served with crusty bread for a filling meal.
- Feel free to add other vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg