Mediterranean Spinach Chickpea Stew Recipes

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MOROCCAN CHICKPEA AND SPINACH STEW



Moroccan Chickpea and Spinach Stew image

Make and share this Moroccan Chickpea and Spinach Stew recipe from Food.com.

Provided by Recipe Junkie

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans chickpeas
1 teaspoon ground cumin
6 garlic cloves, peeled
1/4 cup extra virgin olive oil
1 slice white bread, crust removed
2 tablespoons paprika
1 pinch saffron (optional)
2 tablespoons vinegar (sherry or red wine)
1/2 lb spinach, washed
salt and pepper

Steps:

  • Place chickpeas and cumin in large saucepan.
  • Add enough water to barely cover chickpeas. Set aside.
  • Saute garlic in olive oil in small pan over medium to low heat.
  • Remove garlic when browned, about 3 minutes.
  • Set aside.
  • Toast bread until golden in same pan about one minute per side.
  • Remove bread and turn off heat.
  • Add paprika and saffron, followed immediately by vinegar to keep paprika from burning.
  • Pound garlic and browned bread in a mortar or glass bowl to make a thick paste.
  • Bring chickpeas to a low boil, then add spinach, and simmer for 5 minutes.
  • Add paprika-saffron mixture and garlic bread paste to create a thick stew.
  • Simmer for 5 minutes.
  • Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 422.1, Fat 16.9, SaturatedFat 2.3, Sodium 726.5, Carbohydrate 57, Fiber 12.2, Sugar 0.9, Protein 13.5

MEDITERRANEAN CHICKPEA STEW



Mediterranean Chickpea Stew image

Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 4

Number Of Ingredients 13

¼ cup extra-virgin olive oil
1 large red onion, chopped
1 small bunch Italian parsley, minced
2 cloves garlic, minced
1 small carrot, coarsely shredded
1 small eggplant, cubed
2 cups cooked, sodium-free chickpeas, drained
1 cup cherry tomatoes, halved
½ cup vegetable broth, or more as needed
1 tablespoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
  • Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 37 g, Fat 16.8 g, Fiber 11.8 g, Protein 9.8 g, SaturatedFat 2.3 g, Sodium 124.9 mg, Sugar 8.7 g

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