Chickpea and Spinach Stew
A hearty and nutritious chickpea and spinach stew that's quick to prepare, low in calories, and high in protein, making it a perfect balanced meal for any time of the day.
5 min
Prep
15 min
Cook
4
Serves
310
Calories
Macros · per serving
32g protein
44g carbs
8g fat
Ingredients
For 4 servings
- 2 15 oz cans canned chickpeas
- 6 cups spinach
- 4 cups vegetable broth
- 1 onion
- 3 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Drain and rinse the chickpeas to remove excess sodium.
- 2
Chop the onion and mince the garlic cloves.
- 3
In a large pot, heat olive oil over medium heat.
- 4
Add the chopped onion and sauté until translucent, about 3 minutes.
- 5
Add the minced garlic and sauté for another minute until fragrant.
- 6
Stir in the cumin and paprika, then add the drained chickpeas and vegetable broth.
- 7
Bring the mixture to a boil, then reduce heat to a simmer and cook for 5 minutes.
- 8
Add the spinach and cook until wilted, about 2 minutes.
- 9
Season with salt and black pepper to taste.
- 10
Serve the stew hot.
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