How To Make Chickpea and Spinach Stew
Have a warm and filling bowl of this chickpea and spinach stew cooked with raisins and tomatoes in a garlicky, spiced sauce, for a mouthwatering meal!
Pour the water into a large deep skillet and bring it to a boil. Add the spinach leaves and cook over high heat for about 2 minutes, tossing frequently, until wilted.
Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
Using the flat side of a large knife, mash the garlic to a paste with ½ teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl.
Add the paprika, cumin, cloves, and black pepper and mash until combined. Stir in ¼ cup of the chickpea liquid.
Wipe out the skillet. Add 2 tablespoons of olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat for about 3 minutes, stirring occasionally, until they are softened.
Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute. Add the chickpeas and the remaining liquid to the skillet.
Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes.
Transfer the chickpea stew to 4 deep bowls, and drizzle the remaining 2 tablespoons of olive oil on top.
Serve with crusty bread, and enjoy!
- Calories: 1033.95kcal
- Fat: 27.63g
- Saturated Fat: 3.32g
- Trans Fat: 0.00g
- Monounsaturated Fat: 13.00g
- Polyunsaturated Fat: 7.80g
- Carbohydrates: 156.13g
- Fiber: 30.62g
- Sugar: 31.90g
- Protein: 49.09g
- Sodium: 1026.81mg
- Calcium: 222.34mg
- Potassium: 2225.82mg
- Iron: 12.33mg
- Vitamin A: 380.46µg
- Vitamin C: 36.19mg
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