Turkish Chickpea Stew

Turkish Chickpea Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil

  • 1

    cup thinly sliced onion

  • 1

    teaspoon fennel seeds crushed

  • 1

    teaspoon brown sugar

  • ½

    teaspoon ground cumin

  • 4

    garlic cloves crushed

  • cups (about 1½ pounds) chopped tomato

  • 1

    tablespoon white wine vinegar

  • ¾

    teaspoon salt

  • ½

    teaspoon crushed red pepper

  • 4

    cups trimmed spinach

  • 4

    cups water

  • 2

    (15-ounce) cans chickpeas (garbanzo beans) drained

  • 2

    tablespoons chopped fresh flat-leaf parsley

  • 2

    tablespoons chopped fresh mint

  • 2

    teaspoons chopped fresh dill

Directions

Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add fennel, sugar, cumin, and garlic, and cook 1 minute. Stir in tomato, vinegar, salt, and pepper, and sauté for 10 minutes or until slightly thick. Stir in spinach, water, and chickpeas; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat; stir in parsley, mint, and dill. Serving Size: 1 3/4 cups


Nutrition

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