Chickpea and Spinach Stew
A Spanish-style stew with chickpeas, frozen spinach, and smoked tomato broth over rice. Very filling, very cheap.
Cook the rice according to package directions. Set aside.
Heat oil in a large pot over medium heat.
Add onion and cook 5 minutes until softened.
Add garlic, paprika, cumin, and turmeric. Cook 1 minute, stirring constantly.
Pour in the diced tomatoes and broth. Stir to combine.
Add the chickpeas. Bring to a simmer and cook uncovered 10 minutes.
Add the frozen spinach directly from frozen. Stir and cook 5–6 minutes until fully thawed and heated through.
Use the back of a spoon to lightly mash some of the chickpeas to thicken the stew.
Taste and adjust salt, pepper, and paprika.
Serve over rice.
Frozen spinach is much cheaper per kilogram than fresh and works better in stews.
- Drop to 2 cans of chickpeas to reduce cost to about $9.00 — calories per serving will drop to approximately 455.
- A can of white beans can substitute for one can of chickpeas if cheaper that week.
- A squeeze of lemon over each serving adds brightness cheaply.
Estimated values per serving.
This recipe is naturally gluten-free.
All ingredients are naturally gluten-free. Verify vegetable broth if using — most are GF, but check labels.