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Chickpea, Spinach, and Kale Stew
Created by: Howcan Team
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 cups chopped spinach
- 2 cups chopped kale
- Salt and pepper to taste
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook for 3-4 minutes until softened.
- Stir in the minced garlic, cumin, paprika, turmeric, and cayenne pepper. Cook for an additional 1-2 minutes until fragrant.
- Add the drained and rinsed chickpeas to the pot and stir to coat them with the spices.
- Pour in the vegetable broth and diced tomatoes. Bring the stew to a simmer and cook for 15 minutes.
- Stir in the chopped spinach and kale, and continue to simmer for another 5-7 minutes until the greens are wilted and tender.
- Season the stew with salt and pepper to taste.
- Serve the chickpea, spinach, and kale stew hot, and enjoy!
Chickpea stew, a hearty and nutritious dish, has been a staple in Mediterranean and Middle Eastern cuisines for centuries. The addition of spinach and kale brings a fresh and vibrant twist to this classic recipe, infusing it with an extra dose of vitamins and minerals. Renowned chefs like Yotam Ottolenghi have popularized this modern take on the traditional stew, incorporating the earthy flavors of spinach and kale to complement the nuttiness of chickpeas. In regions like Greece and Lebanon, this dish is often enjoyed with a drizzle of olive oil and a sprinkle of feta cheese for added richness. For the best version of this dish, seek out fresh, vibrant greens and high-quality chickpeas to elevate the flavors to new heights.
45 min
4
320 calories
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