Chickpea & Spinach Tomato Stew

Here is an easy recipe for a tomato stew which takes only 20 to 30 minutes to prepare!
For evenings when you don’t know what to make for dinner and don’t have enough time and/or energy: this recipe is the perfect solution!

  • 2 tbsp vegetable oil
  • 1 can (400g) cooked chickpeas
  • 2 cans x 400g chopped tomatoes
  • 50g fresh spinach, chopped
  • 1 tbsp tomato paste
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 carrot, chopped
  • 1 onion, chopped (only if you like onions)

Seasoning Ingredients

  • 2 tsp smoked sweet paprika
  • 1 tsp cayenne pepper (or less for less spicier)
  • 1 tsp curry powder
  • ¼ tsp coriander
  • ¼ tsp cumin
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp parsley
  • ½ tsp basil
  • ½ tsp oregano
  • 1 tbsp universal vegetable seasoning (it’s not mandatory if you add onion)
  • 2 tbsp brown or coconut sugar
  • some black pepper
  • some salt
  • In a large pan warm 2 tbsp vegetable oil and on high heat cook 1 chopped carrot (and 1 chopped onion) for 5 min.
  • Reduce the heat to medium. Mix all the seasoning ingredients in a separate small bowl and add the mixture in the pan and stir until well combined.
  • Add 2 cans x 400g chopped tomatoes, 1 can (400g) cooked chickpeas, 1 tbsp tomato paste, 2 tbsp soy sauce and 1 tbsp honey. Cook for 5-10 more minutes.
  • Add 50g chopped fresh spinach and stir well for 1 more minute.
  • Remove from the heat and serve with jasmine rice.

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