Spinach, Tomato and Chickpea Stew
Quick, fast and seriously healthy spinach, tomato and chickpea stew, perfect for those times when you are in a rush!
Servings: 4
Calories: 50kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 red onion chopped
- 3 cloves garlic
- one 796 ml can stewed tomatoes
- one 540 ml can chickpeas
- 1-2 teaspoons vegetable bouillion
- 6 cups baby spinach
Instructions
- Fry the onions in the olive oil in the bottom of a large soup pot until the onions are soft and translucent.
- Add in the garlic;, fry until browned.
- Add in the tomatoes, chickpeas and vegetable seasoning. (use seasoning to taste)
- Heat the stew until the chickpeas are warmed all the way through. Let simmer for 5-10 minutes.
- When the chickpeas are done to your liking, stir in the spinach and cook until it's wilted.
- Remove from the stove and serve.
Nutrition
Calories: 50kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 37mg | Potassium: 280mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4220IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 1mg