Chickpea and spinach stew
Monday August 9, 2010 1:31 PM
Ingredients:
Preparation:
In a saute pan, heat vegetable oil Add onion and garlic; saute until soft.
Stir in the chickpeas and spinach. Saute for another 2 to 4 minutes.
Add the lemon juice, tahini, tomato paste, and spices (coriander, cumin, ginger, paprika or cayenne pepper, and salt).
Lower the temperature. Add 1/4 cup liquid and simmer for 10 minutes. Add additional liquid if you want a thinner consistency. Serve with rice or bread. Enjoy!
Shared by Laurie, TheBAG Lady
- 1 to 2 T.vegetable oil
- 1 onion, chopped
- 2 to 4 T. minced garlic
- 1 (15-ounce) can chickpeas, drained
- 1 (10-ounce) package chopped frozen spinach, thawed chopped fresh spinach
- 2 to 3 T.lemon juice
- 1 T.tahini
- 1 T.concentrated tomato paste
- 1 T. ground coriander
- 1 T.ground cumin
- 1 T. ground ginger
- 1 T.ground paprika or cayenne pepper
- salt, to taste
- 1/4 to 3/4 cup liquid (water, wine, or vegetable broth
Preparation:
In a saute pan, heat vegetable oil Add onion and garlic; saute until soft.
Stir in the chickpeas and spinach. Saute for another 2 to 4 minutes.
Add the lemon juice, tahini, tomato paste, and spices (coriander, cumin, ginger, paprika or cayenne pepper, and salt).
Lower the temperature. Add 1/4 cup liquid and simmer for 10 minutes. Add additional liquid if you want a thinner consistency. Serve with rice or bread. Enjoy!
Shared by Laurie, TheBAG Lady
