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Recipe detail
MEDITERRANEAN CHICKPEA STEW
Prep
15 Mins
Cook
30 Mins
Serves
4
Macros per serving
Calories
232
Protein
9g
Carbs
30g
Fat
9g
Instructions
8 steps
- 1Heat olive oil in a large pot over medium heat.
- 2Add diced onion and garlic, sautéing for 3–4 minutes until fragrant.
- 3Stir in red bell pepper and cook for another 3 minutes.
- 4Add chickpeas, diced tomatoes, vegetable broth, smoked paprika, cumin, thyme, salt, and pepper. Stir to combine.
- 5Bring the mixture to a simmer and cook uncovered for 20 minutes, allowing the flavors to meld.
- 6Stir in spinach and cook for 2–3 minutes until wilted.
- 7Remove from heat, squeeze in lemon juice, and adjust seasoning if needed.
- 8Serve warm with crusty bread or over rice if desired. 2 tbsp (30 ml) olive oil 1 medium onion, diced (150g) 3 garlic cloves, minced (9g) 1 red bell pepper, diced (120g) 1 can (400 grams) chickpeas, drained and rinsed 1 can (400g) diced tomatoes 2 cups (480 ml) vegetable broth 1 tsp (2g) smoked paprika 1 tsp (2g) ground cumin 1/2 tsp (1g) dried thyme Salt and pepper to taste 2 cups (60g) fresh spinach Juice of half a lemon (15 ml)