Gulf Spiced Chickpea and Spinach Stew with Baharat
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g tinned chickpeas
- 300 g spinach
- 1 onion, finely chopped
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 1.5 tsp baharat
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 367 kcal
- Protein
- 18 g
- Carbohydrate
- 40.6 g
- of which sugars
- 7.4 g
- Fat
- 12.7 g
- of which saturates
- 1.3 g
- Fibre
- 15.4 g
- Salt
- 1.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then stir in the baharat and tinned tomatoes and cook for 5 minutes.
- 2
Stir in the chickpeas and simmer for 10 minutes until thickened.
- 3
Add the spinach a handful at a time, stirring until wilted.
- 4
Taste and season with salt and pepper.
- 5
Serve with basmati rice or flatbread.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.