Vegan Chickpea and Spinach Stew - Vegan
The Vegan Chickpea and Spinach Stew is the epitome of cozy, hearty comfort food, blending the vibrant flavors of the Mediterranean into a nourishing bowl of deliciousness. Packed with protein-rich chickpeas, fresh spinach, and a hint of coconut milk for creaminess, this stew is bound to warm your soul and satiate your appetite.
Ingrédients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
- 1 can (400g) diced tomatoes
- 2 cans (400g each) chickpeas, rinsed and drained
- 4 cups vegetable broth
- 6 cups fresh spinach, roughly chopped
- 1/2 cup coconut milk
- Salt and and black pepper, to taste
- Fresh cilantro, cilantro, chopped (for garnish)
- Lemon wedges wedges (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in the garlic, cumin, coriander, smoked paprika, turmeric, and red pepper flakes, and cook for another 2 minutes until fragrant.
- Add the diced tomatoes and cook for 5 minutes, allowing the flavors to meld.
- Stir in the chickpeas and vegetable broth, bringing the stew to a gentle simmer.
- Cover the pot and let the stew simmer for about 20 minutes, stirring occasionally.
- Add the spinach and coconut milk, stirring until the spinach is wilted and the stew is heated through.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro and lemon wedges on the side.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 28g | Protéines: 10g | Fat: 8g | Sucre: 6g
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