Chickpea Stew with Tomatoes and Spinach
This simple one pan chickpea stew combines garbanzo beans, tomatoes, spinach, onions, garlic and seasonings. And it freezes great, too!
Servings: 2
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 red onion diced
- 1x15 oz can canned chickpeas drained
- 1x15 oz can canned diced tomatoes
- 1 cup chicken broth
- 2 handfuls baby spinach
- 3 cloves garlic skins removed and roughly chopped
- 2 tablespoons apple cider vinegar
Instructions
Make From Fresh:
- 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, about 15 minutes.
- Serve warm with buttered crusty bread and, if desired, a shower of parmesan cheese on top.
Notes
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.
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.