Posted in My Favourite Dishes, Quick Cook

Chickpea and Spinach Stew

chickpea and spinach

oil, onion, garlic, cumin, chickpeas, tin of tomatoes, vegetable stock, harissa, frozen or fresh spinach

20 mins

Although it may not sound that appetizing this was such a yummy and healthy dinner. I used frozen baby leaf spinach that managed to hold its shape really well. I’m really getting into this veggie thing too!

Start by heating the oil in a heavy based sauce pan, add a sliced onion and cook until soft. Stir in 3 cloves of crushed garlic and 1/2 tsp of cumin seeds and cook for a minute until they smell lovely. Add a tin of drained chickpeas, tin of chopped tomatoes and 250 ml of vegetable stock. Bring to the boil then reduce the heat and simmer for a further 10 minutes. Now add 1 tbsp of harissa (add a bit more if you need after it’s all mixed together) and add your spinach. Stir until the spinach is either cooked/wilted, season and serve with couscous (so nice they had to name it twice..!)



The hopeful 'Zoella' of cooking... I'm 22 and currently a final year geography student at the University of Manchester, with a passion for all things food. Hope you enjoying reading my blog and would love it if you get involved! Josephine x

3 thoughts on “Chickpea and Spinach Stew

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