Quick Chickpea and Spinach Stew

Create this wholesome stew using staple ingredients for a hearty meal. Chickpeas are an excellent source of plant-based protein and will keep you fuller for longer
Quick Chickpea and Spinach Stew
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Quick Chickpea and Spinach Stew
April 28, 2020
Preparation Time 10 minutes
Cooking Time 30 minutes
Serves 6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

spinneysFOOD Mediterranean Extra Virgin Olive Oil, for frying
2 leeks or onions, roughly chopped
1 tsp spinneysFOOD Fine Turmeric
2 tbsp dried mint
1 large garlic bulb, cloves peeled and crushed
500g baby spinach
spinneysFOOD Salt, to taste
spinneysFOOD Fine Pepper, freshly ground, to taste
2 x 400g tin spinneysFOOD Chick Peas, drained
250ml vegetable stock
6-8 preserved lemons, halved

To serve

2-3 ripe tomatoes, peeled and chopped (reserve the skins to make tomato salt)
Flatbreads or rice

METHOD

  • 1

    Heat the oil in a large saucepan and sauté the leeks over a low heat for 5 minutes until softened.

  • 2

    Add the turmeric and dried mint and cook for 1 minute.

  • 3

    Add the garlic and spinach and cook for 2-3 minutes until wilted.

  • 4

    Season then add the chickpeas and stock. Simmer for 20 minutes.

  • 5

    Stir the preserved lemon halves into the stew.

  • 6

    Serve topped with the chopped tomatoes and flatbreads or rice on the side.

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