Chickpea & spinach stew
A budget-friendly pot of chickpeas simmered with spinach, tomato and garlic — freezes well and reheats into a satisfying lunch.
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- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (6)
Method
- 1
Soften the onion and garlic in the oil with a little paprika and cumin.
- 2
Add the grated tomato and simmer until thickened, about 8 minutes.
- 3
Stir in the chickpeas with a splash of water and simmer 10 minutes.
- 4
Fold through the spinach until wilted, season and serve.
- 5
Cool and portion into containers for the week.