Nohutlu Ispanak (Chickpea and Spinach Stew with Tomato)
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Ingredients
- 400 g tinned chickpeas, drained
- 300 g baby spinach
- 1 onion, finely chopped
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 1 tsp ground cumin
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 240 kcal
- Protein
- 11 g
- Carbohydrate
- 23.9 g
- of which sugars
- 6.1 g
- Fat
- 9.9 g
- of which saturates
- 1.4 g
- Fibre
- 9.3 g
- Salt
- 0.78 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 olive oil in a pan and cook the onion and garlic cloves for 6 minutes until softened.
- 2
Stir in the ground cumin and tinned chickpeas and cook for 2 minutes.
- 3
Add the tinned chopped tomatoes and simmer for 10 minutes.
- 4
Stir in the baby spinach and cook for 3-4 minutes until wilted.
- 5
Season with salt and black pepper and serve with rice.
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