SANDY'S CHICKPEA AND SPINACH STEW

Sandy's Chickpea and Spinach Stew image

Curry and chickpeas make for a healthy and satisfying dish. Serve this over quinoa for a heartier meal.

Provided by SandyG

Categories Soups, Stews and Chili Recipes Stews

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
4 teaspoons dried minced onion
½ teaspoon crumbled dried rosemary
1 teaspoon garlic powder
¾ teaspoon paprika
3 tablespoons no-salt-added tomato paste
2 (15 ounce) cans no-salt-added chickpeas
1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano
1 (10 ounce) package frozen chopped spinach, thawed and drained
¾ teaspoon salt
¼ teaspoon black pepper
1 cup water
½ cup panko bread crumbs

Steps:

Heat 2 tablespoons oil in a large skillet over medium-low heat. Cook onion and rosemary, stirring, until fragrant, about 1 minute. Stir in garlic powder, paprika, and tomato paste and cook, stirring, 15 seconds. Add chickpeas, tomatoes, spinach, salt, pepper, and water and bring to a boil. Reduce to a simmer and cook, covered, over low heat, stirring occasionally, until flavors have combined and mixture is piping hot, 5 to 7 minutes.
Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium heat. Cook panko, stirring, until toasted and lightly browned, about 3 minutes.
Divide stew among serving bowls and top each with 2 tablespoons panko.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 47.7 g, Fat 15.5 g, Fiber 8.8 g, Protein 13.5 g, SaturatedFat 2.1 g, Sodium 640.1 mg, Sugar 3.6 g