Sometimes I wonder where I would be in life without the humble chickpea.
This is a simple 20-minute, one-pan chickpea “stew”, made with just a handful of main ingredients: chickpeas, bone broth, diced tomatoes, and baby spinach, plus aromatics. If you’re feeling fancy, add a shower of crumbled feta cheese or grated parmesan on top.
I love this easy veggie stew as a simple dinner I can throw together when we’re all tired but need something healthy.
This chickpea stew is fabulous with a side of crusty bread spread with butter and (this is for me, obv not the kids) a big ass glass of red wine.
This is a simple pantry stew that be thrown together with ingredients in your cupboard! Feel free to substitute frozen spinach in place of fresh, and vegetable stock in place of chicken.
This stew is great with a shower of crumbled feta cheese or parmesan thrown on top, and crusty bread to mop up the juices is a must.
1 tablespoon olive oil
1 red onion, diced
1 15oz can chickpeas, drained
1 15oz can petite diced tomatoes
1 cup chicken stock
2 handfuls baby spinach
3 cloves garlic, skins removed and roughly chopped
2 tablespoons apple cider vinegar
In a large saucepan over medium heat, heat the oil until shimmering. Add the onion and stir to coat, then cook until soft, about 3-5 minutes.
Add the drained chickpeas, diced tomatoes and their liquid, chicken stock, spinach, and garlic and stir to combine.
Bring to a hard simmer, then reduce heat to low. Add the vinegar.
Cook, stirring occasionally, until the spinach has wilted and the chickpeas are completely cooked through.
Serve warm with buttered crusty bread