Chickpea Stew
Servings: 4 people
- 2 tablespoons (2 tablespoons) olive oil
- 1 (1) onion chopped
- 3 cloves (3 cloves) garlic grated
- 1 inch (2½ cm) ginger grated
- 1 teaspoon (1 teaspoon) cumin
- 1 teaspoon (1 teaspoon) turmeric
- ¼ teaspoon (¼ teaspoon) red pepper flakes
- 2 cans (15 oz each) (480 grams) chickpeas or 3 cups cooked chickpeas.
- 2 cans (15 oz each ) (800 grams) diced tomatoes
- 1 cup (250 grams) vegetable broth or water
- 12 ounces (250 grams) sweet potato about 2 medium, peeled and diced
- 1 teaspoon (1 teaspoon) salt + black pepper to taste
- 3 packed cups (3 handfuls) spinach
- Heat 2 tablespoons olive oil in a pot or Dutch oven, add 1 onion (chopped) and sauté for 4 minutes. Add 3 cloves garlic and 1 inch ginger (both grated), 1 teaspoon cumin, 1 teaspoon turmeric, ¼ teaspoon red pepper flakes and cook 1 more minute.Add 2 cans (15 oz each) chickpeas (drained) and stir in the spices to coat.
- Add 2 cans (15 oz each ) diced tomatoes, 1 cup vegetable broth, 12 ounces sweet potato (peeled and diced). Season with 1 teaspoon salt a black pepper to taste.Cover, bring to a boil, crack top open, and simmer for about 20 minutes until sweet potatoes are tender.Stir in 3 packed cups spinach and cook for 1 minute until they wilt. Taste and adjust for salt.
- Serve chickpea stew as a main dish with either bread (pita, naan, piadina, flatbread) or grains (basmati rice, saffron rice, couscous).You can add a dollop of thick Greek yogurt on top, fresh cilantro or parsley, a squeeze of lemon or lime, and a drizzle of Tadka or chili oil.
