Chickpea and Spinach Stew

Chickpea and Spinach Stew
Chickpea and Spinach Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tbsp olive oil

  • 1

    pinches red pepper flakes

  • 1/4

    cup chopped cilantro

  • 1/2

    hard cooked egg per person (optional)

  • 1

    small onion

  • 1/2

    tsp paprika

  • 1/2

    cup peeled diced tomatoes

  • S&P freshly milled

  • 2

    garlic cloves minced

  • 1

    tsp ground cumin

  • 1

    can chickpeas rinsed

  • 1

    bunch spinach, stems removed

Directions

Heat the oil in a wide skillet over medium heat. Add the onion, garlic, red pepper flakes, paprika, cumin and half the cilantro. 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 and then cover and simmer for 15 minutes. Meanwhile cook the spinach in a tablespoon of water until tender. Add the spinach to the chickpeas, taste for salt and season with pepper. Serve on rice and garnish with remaining cilantro and half a hard cooked egg if desired.

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