English40 min

Chickpea stew

Name: Chickpea stew
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 2 cups cooked chickpeas; 1 onion; 2 cups canned tomatoes; 2 cloves garlic; 1 tsp cumin; 1 tsp paprika; 2 tbsp olive oil; 1 tsp salt; 2 cups spinach

Chickpeas, tomato, and spinach.

Dinner Budget VegetarianSoup pot

Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.

Prep10 min

Ingredients9

Cook30 min

servings

Cup math

1 cup16 tbsp · 48 tsp · 237 ml
1 tbsp3 tsp · 15 ml
1 tsp5 ml
1 lb16 oz · 454 g
1 oz28 g
1 L1000 ml · 4.2 cups
1 kg1000 g · 2.2 lb
1 pint2 cups · 473 ml
1 quart4 cups · 946 ml
1 gallon4 quarts · 16 cups · 3.8 L
1 stick butter1/2 cup · 8 tbsp · 113 g

Per serving

258

Calories

1,030 kcal in this batch

Protein

10.4 g

Fat

9.4 g

Carbs

36.5 g

Per serving stays put. Amounts follow the headcount.

Ingredients

Store list9

Check what you already have. Copy, download, or email the rest.

Email list

Substitutes

Onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.

Method

1
Dice the onion.
2
Warm the oil and cook the onion until soft.
3
Add the garlic, cumin, and paprika.
4
Add the tomatoes, chickpeas, and salt.
5
Simmer 20 minutes.
6
Stir in the spinach until it wilts.

Cook's notes

A can of chickpeas, drained, is the 2 cups.

My notes

Only you can see these. A reminder to add lemon, or hold the chile.

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