Moroccan Chickpea and Tomato Stew
A warmly spiced chickpea and tomato stew with greens, perfect for a comforting and satisfying meal.
10 min
Prep
30 min
Cook
4
Serves
320
Calories
Macros · per serving
12g protein
48g carbs
10g fat
Ingredients
For 4 servings
- 2 tablespoon olive oil
- 1 yellow onion
- 3 clove garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon smoked paprika
- 2 15-ounce can canned chickpeas
- 1 28-ounce can canned diced tomatoes
- 2 cup vegetable broth
- 4 cup spinach
- 1 tablespoon lemon juice
- salt — to taste
- black pepper — to taste
Instructions
- 1
Finely chop the onion and garlic.
- 2
Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened.
- 3
Add garlic, cumin, coriander, cinnamon, and smoked paprika to the pot. Stir for 30 seconds until fragrant.
- 4
Add the canned chickpeas, diced tomatoes, and vegetable broth. Stir to combine and bring to a simmer.
- 5
Reduce heat to low and let the stew cook for 20 minutes, stirring occasionally.
- 6
Stir in the spinach and cook for an additional 5 minutes until wilted.
- 7
Add lemon juice, salt, and pepper to taste before serving.
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