Stewed chickpeas with spinach
A vegetarian stew of cooked chickpeas and spinach, seasoned with sweet paprika and cumin.
This stew combines cooked chickpeas and spinach with a simple base of onion, garlic, sweet paprika, and cumin. Using already-cooked chickpeas makes the dish ready without a lengthy legume-cooking stage.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Sauté the base
Heat the olive oil in a wide pot over medium heat. Add the onion and garlic and sauté for about 10 minutes, stirring, until the onion is soft and the garlic is fragrant.
Ready to continue when: The onion is soft and the garlic is fragrant, with neither browned too much.
10 min - 02
Add the spices
Add the sweet paprika and ground cumin. Stir for about 30 seconds to combine them with the aromatic base.
Ready to continue when: The spices are evenly mixed into the base and fragrant, without darkening or burning.
- 03
Stew the chickpeas and spinach
Add the spinach and stir until wilted. Add the chickpeas and cook over medium-low heat for 5–7 minutes, stirring occasionally, until they are thoroughly heated and the stew has thickened slightly.
Ready to continue when: The spinach is wilted, the chickpeas are thoroughly hot, and the stew is slightly thickened.
7 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.