Chickpea Stew

Chickpea Stew with Spinach and Almonds

Chickpea Stew

Chickpea Stew made in a Dutch Oven


Chickpea Stew with Spinach and Almonds
Recipe type: vegetarian
Serves: 4 servings
Delicious vegetarian meal - Chickpea Stew with Spinach and Almonds
  • • Extra virgin olive oil
  • • 8 to 10 oz baby spinach
  • • 2½ oz almonds
  • • 2 slices whole wheat bread, crust removed, cut into small cubes
  • • 3 garlic cloves, minced
  • • 1¼ tsp ground cumin
  • • ½ tsp smoked paprika
  • • ¼ tsp cayenne pepper
  • • Salt and pepper
  • • ¼ cup red wine
  • • 1 small onion, chopped
  • • 1 small sweet bell pepper (any color), cored and chopped
  • • 1 lb canned chickpeas, drained and rinsed
  • • 1 cup tomato sauce
  • • ¼ to ½ cups of water
  • For garnish
  • • Handful fresh cilantro leaves
  • • Cubed bread, toasted in olive oil
  • • Toasted almonds
  1. In a large skillet heat 1 tbsp extra virgin olive oil over medium heat. Add spinach and cook until wilted. Remove spinach from heat and set aside.
  2. In a skillet add olive oil and heat pan. Add almonds and bread. Saute until almonds turn a golden brown color, then add garlic, spices, and a dash of salt and pepper. Stir frequently until spices coat the almonds and bread.
  3. Remove almonds and bread from pan. After they cool, mince them into small pieces.
  4. Add olive oil to a skillet and when hot add chopped onion and bell peppers. Cook until tender. Add chickpeas, tomato sauce, and water. Simmer on low heat for about 10 minutes.
  5. Add the wilted spinach and almond-bread mixture to the chickpeas. Stir and let simmer another 5 minutes. Taste and add salt and pepper and spices to taste.
  6. Garnish with cilantro, toasted bread, and toasted blanched almonds.

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