Weight Watchers Spicy Chickpea Stew One Point Recipes
CHICKPEA AND SPINACH STEW
Enjoy this meatless main dish on its own or make it into a more substantial meal by serving it alongside roasted sweet potatoes or spooned over whole wheat couscous or brown rice. Pairing the stew with a mixed greens salad would be a delicious option to increase your veggie intake for the day too. Here, we've used plain diced tomatoes, but feel free to experiment and use a seasoned variety of canned tomatoes like roasted garlic, fire roasted or bell pepper and onion for more robust flavor. Throw in a pinch of cayenne, crushed red pepper, or minced jalapeño to turn up the heat.
Categories Lunch,Dinner
Time 38m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet over medium-low heat. Add onion and 1/2 teaspoon salt; cook, stirring frequently, until softened, about 10 minutes. Stir in garlic, cumin and ginger; cook for 1 minute. Add tomatoes and their juice, and chickpeas; stir to combine and mash chickpeas slightly with a potato masher.
- Using tongs, toss in spinach and sprinkle mixture with water; cook, covered, until spinach is wilted, tossing mixture once half-way through, about 5 to 10 minutes. Stir in lemon juice, cilantro and remaining 1/2 teaspoon salt. Yields about 1 1/4 cups per serving.
Nutrition Facts : Calories 69 kcal
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- Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown, about 10 minutes.
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Cuisine MediterraneanCategory Dinner,LunchServings 6Total Time 38 mins
- Heat oil in a large nonstick skillet over medium-low heat. Add onion and 5ml (1/2 tsp) salt; cook, stirring frequently, until softened, about 10 minutes. Stir in garlic, cumin and ginger; cook for 1 minute. Add tomatoes and their juice, and chickpeas; stir to combine and mash chickpeas slightly with a potato masher.
- Using tongs, toss in spinach and sprinkle mixture with water; cook, covered, until spinach is wilted, tossing mixture once half-way through, about 5 to 10 minutes. Stir in lemon juice, cilantro and remaining 2ml (1/2 tsp) salt. Yields about 310ml (1 1/4 cups) per serving.
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