Chickpea and Spinach Stew
Rate this recipe
0/5
(0 Votes)
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
Details
Preparation
Step 1
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.
You'll also love
- Baked Green Onion Omelette 0/5 (0 Votes)
- Crab & Asparagus Casserole 0/5 (0 Votes)
- Salmon and Lentils With Moroccan... 0/5 (0 Votes)
- Ruth's Chris Crescent City Creamed... 0/5 (0 Votes)
- Spinach Dip Knorr Recipe with... 0/5 (0 Votes)
- Eggplant, Tomato and Chickpea... 5/5 (1 Votes)
Review this recipe