Chickpea and Spinach Stew

By Hklbrries

Chickpea stew will delight vegetarians. Can easily be served alongside grilled chicken or fish to make a meal to please vegetarians and meat-eaters alike.

Recommended that you serve this with a dollop of garlic mayonnaise or extra-virgin olive oil.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 pinches red pepper flakes
• 1 tsp paprika
• 1 tsp fresh or dried rosemary, minced
• 1/4 cup parsley, chopped
• 1 cup fresh or canned tomatoes, peeled and diced
• 3 cups cooked chickpeas (or 2 (15 ounce) cans, rinsed)
• Salt
• Freshly ground pepper
• 2 bunches spinach, stems removed and washed, but not dried

Preparation

Step 1

In a wide saute pan, heat the oil over high heat. Add the onion, garlic, red pepper flakes, paprika, rosemary and half of the parsley.

Saute for 2 minutes, then lower the heat to medium and cook, stirring frequently, until the onion is soft, about 12 minutes. Add the tomatoes and chickpeas, season with salt and pepper, then cover and simmer for 15 minutes.

Meanwhile, cook spinach in the water clinging to its leaves until tender. Add the spinach to the chickpeas, taste for salt, and season with pepper. Garnish with the remaining parsley.