Chickpea Spinach Tomato Stew (Printable Page)

# What You Need:

→ Main Ingredients

01 - Chickpeas, cooked
02 - Spinach, fresh or frozen
03 - Crushed tomatoes
04 - Onions, finely chopped
05 - Garlic, minced
06 - Selection of spices (e.g., cumin, paprika, turmeric)

# How to Make It:

01 - Gather and measure all ingredients. Wash and chop spinach, finely dice onions, and mince garlic cloves.
02 - In a large pot or skillet, heat a drizzle of oil over medium heat. Add onions and garlic, cooking until soft and fragrant.
03 - Add crushed tomatoes and your preferred spices to the pot. Stir well to combine and let simmer for 5 minutes.
04 - Stir in cooked chickpeas followed by the spinach. Cook on medium heat until the spinach wilts and the mixture thickens slightly.
05 - Season with salt and pepper to taste. Simmer for an additional 5-7 minutes for flavors to meld together.
06 - Serve hot as a main dish or accompanied with crusty bread or rice for a more filling meal.

# Helpful Tips:

01 - This ragoût pairs excellently with flatbread or basmati rice for a protein-rich vegetarian meal.
02 - Leftovers can be stored in the fridge for up to 3 days or frozen for up to 1 month.

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