Ingredients
1 cup dried chickpeas (or 2 cans, drained)
1 1/2 cups fresh or frozen spinach
1 medium onion, finely chopped
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes
2 tbsp olive oil
1 tsp cumin
1 tsp coriander
1/2 tsp paprika
1/4 tsp salt
1 cup vegetable stock
1/4 cup freshly squeezed lemon juice
Optional: 1/4 tsp turmeric for color
Instructions
Rinse and soak chickpeas overnight (or use canned). Sauté onion in olive oil until translucent
Add garlic and spices, toast 1-2 minutes until fragrant
Add chickpeas, crushed tomatoes, and vegetable stock
Simmer 15 minutes until thickened
Stir in spinach and cook 5 minutes until wilted
Finish with lemon juice and adjust seasoning
Notes
Use coconut milk for extra creaminess
Add fennel or bell peppers for more complexity
Store in airtight containers for 3-4 days
Freezes well for up to 6 months
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Table
- Method: Stovetop Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx 1 1/2 cups)
- Calories: 360
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg