Nohut Chickpea and Spinach Stew
Chickpeas simmered with tomato, pepper and spinach, served over rice with a spoon of yogurt.
- Cuisine
- Turkish · Anatolia
- Time
- 40 min total (15 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 3 tbsp olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cans chickpeas, drained
- 1 (14 oz) can diced tomatoes
- 2 cups vegetable broth
- 1 tsp paprika
- 1/2 tsp ground cumin
- 6 oz spinach
- 3/4 tsp salt
- 1 cup white rice
- 1/2 cup greek yogurt (optional topping)
Method
- Soften the onion and pepper in the oil for 6 minutes, then stir in the garlic, tomato paste, paprika and cumin.
- Add the chickpeas, tomatoes, broth and salt and simmer for 20 minutes.
- Meanwhile cook the rice.
- Stir the spinach into the stew until it wilts and serve over the rice with yogurt.
Diets and allergens
Fits: Vegetarian, Gluten-free
Without the optional toppings, also: Vegan
Free from: Gluten, Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Celery, Milk
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 24.7 g
- Carbohydrates
- 99.9 g
- Fat
- 16.8 g
- Fiber
- 17.9 g
- Sodium
- 1425 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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