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Sandy's Chickpea and Spinach Stew Recipe

Recipe by: SandyG

"Curry and chickpeas make for a healthy and satisfying dish. Serve this over quinoa for a heartier meal."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook10 m
  • Ready In20 m
  • 1Heat 2 tablespoons oil in a large skillet over medium-low heat. Cook onion and rosemary, stirring, until fragrant, about 1 minute. Stir in garlic powder, paprika, and tomato paste and cook, stirring, 15 seconds. Add chickpeas, tomatoes, spinach, salt, pepper, and water and bring to a boil. Reduce to a simmer and cook, covered, over low heat, stirring occasionally, until flavors have combined and mixture is piping hot, 5 to 7 minutes.
  • 2Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium heat. Cook panko, stirring, until toasted and lightly browned, about 3 minutes.
  • 3Divide stew among serving bowls and top each with 2 tablespoons panko.
Ingredients
  • 4 servings
  • 363 cals
  • 4 tablespoons olive oil
  • 4 teaspoons dried minced onion
  • 1/2 teaspoon crumbled dried rosemary
  • 1 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 3 tablespoons no-salt-added tomato paste
  • 2 (15 ounce) cans no-salt-added chickpeas
  • 1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup water
  • 1/2 cup panko bread crumbs
Nutrition

Amount per serving ( 5 total)

  • Calories:
    363
    18%
  • Fat:
    15.5
    24%
  • Carbs:
    47.7
    15%
  • Protein:
    13.5
    27%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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