Chickpea Spinach Stew
Over medium-low heat, sauté onions until they are almost translucent. Add garlic and sauté until onions are fully translucent. Add cumin, paprika, and cayenne. Stir frequently 1-2 minutes.
Mix in tomato paste. Add crushed plum tomatoes, salt, and half of the sugar. Simmer on low heat. Allow sauce to thicken, stirring occasionally. Taste & season as needed (sugar, salt, pepper)
Once thickened add chickpeas, 2-3 minutes. Then add spinach, cover, and allow to wilt.
Finish w/slivered almonds and fresh parsley. Serves: 2-4
2 tbsp olive oil
3 garlic cloves, finely chopped
1 md red onion, finely chopped
3 tsp cumin
1½ tsp smoked paprika
¼-½ tsp cayenne pepper
½ tsp salt
2-3 tsp brown sugar
black pepper, to taste
2 cans (14oz each) peeled plum tomatoes, crushed
1½ cups of cooked chickpeas
7-8oz bag of spinach
¼ cup slivered almonds, toasted
fresh parsley, chopped (optional)
1 tbsp of tomato paste
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