Sunday, February 19, 2017
SANDY'S CHICKPEA AND SPINACH STEW (vegan)
1 tbsp olive oil
1 large yellow onion, chopped
1 tsp salt
2 cloves garlic, minced
2 tsp cumin
1 tsp ground ginger
1/4 tsp cayenne pepper
15 oz diced tomatoes (I used fire-roasted), undrained
45 oz chickpeas (3 cans), rinsed and drained
1 cup vegetable broth
10 oz fresh baby spinach( I subbed collard greens)
1 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped
Heat the olive oil in a large pot over medium-low heat. Add the onion and salt. Stir and let simmer until onions are translucent, about 10 minutes. Add the garlic, cumin, ginger and cayenne. Stir to combine and cook for another 2-3 minutes. Add the tomatoes (with juice), chickpeas and broth. Stir and let cook for another 5 minutes.
Using an immersion blender, potato masher or large fork. You want to have a combination of mashed and whole chickpeas.
Add the spinach to the pot, folding the leaves . If you need to add a little bit of water to loosen things up, no problem—try adding it a few tablespoons at a time. Reduce heat, cover and let simmer for 10 minutes.
Add lime juice and cilantro and stir well.
adapted from Allrecipe's Magazine
Featured 2/26/17 on Smell Good Sunday #9