Turkish Chickpea Stew
By Lv2Cook
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Ingredients
- 1 tablespoon olive oil
- 1 cup thinly sliced onion
- 1 teaspoon fennel seeds crushed
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 4 garlic cloves crushed
- 3 1/2 cups (about 1 1/2 pounds) chopped tomato
- 1 tablespoon white wine vinegar
- 3/4 teaspoon salt
- 1/2 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
Details
Servings 1
Preparation
Step 1
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
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