Name: Chickpea Stew
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 3 tbsp. extra-virgin olive oil, divided -; 1/2 large red onion, minced -; 6 cloves garlic, minced -; Kosher salt -; 1 tsp. smoked paprika -; 1 tsp. Freshly ground black pepper -; 1 tsp. ground cumin -; 1 tsp. ground coriander -; 1 anchovy fillet (optional) -; 2 tbsp. tomato paste -; 5 oz. baby spinach -; 2 (15.5-oz.) cans chickpeas, drained -; 2 (14-oz.) cans crushed tomatoes -; 1 tbsp. granulated sugar -; 1 c. low-sodium chicken broth -; Freshly chopped parsley, for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chickpea Stew

1. 3 tbsp. extra-virgin olive oil, divided -

2. 1/2 large red onion, minced -

3. 6 cloves garlic, minced -

4. Kosher salt -

5. 1 tsp. smoked paprika -

6. 1 tsp. Freshly ground black pepper -

7. 1 tsp. ground cumin -

8. 1 tsp. ground coriander -

9. 1 anchovy fillet (optional) -

10. 2 tbsp. tomato paste -

11. 5 oz. baby spinach -

12. 2 (15.5-oz.) cans chickpeas, drained -

13. 2 (14-oz.) cans crushed tomatoes -

14. 1 tbsp. granulated sugar -

15. 1 c. low-sodium chicken broth -

16. Freshly chopped parsley, for garnish -

How to cook deliciously - Chickpea Stew

1. Stage

In a large pot over medium heat, heat 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt and cook until lightly golden, about 5 minutes. Add paprika, pepper, cumin, and coriander and stir until fragrant, 1 minute. Add anchovy and tomato paste and stir until anchovy has fully disintegrated into the mixture.

2. Stage

Add remaining 1 tablespoon oil. Add in spinach and cook until bright green and just wilted, 1 minute. Add in chickpeas, tomatoes, sugar, and broth, and season with salt. Bring to a simmer. Cover and reduce heat to medium-low, then let simmer for about 15 minutes.

3. Stage

Remove lid and continue cooking, stirring until desired consistency is reached.

4. Stage

Garnish with parsley before serving.