Chick Pea Stew

THE RECIPE
18Ingredients
55Minutes
230Calories

Ingredients

US|METRIC
  • 2 tablespoons extra-virgin olive oil
  • 2 onions (sliced)
  • 4 garlic cloves (chopped)
  • 1 teaspoon cumin seeds (crushed)
  • 1 teaspoon fennel seeds (crushed)
  • 1 teaspoon brown sugar (or 2 teaspoons pomegranate molasses)
  • 1 tablespoon white wine vinegar (sherry vinegar, or lemon juice)
  • 4 tomatoes (peeled and chopped; or 1, 14-ounce can of tomatoes, drained and chopped)
  • 1/4 teaspoon sweet paprika
  • 1/2 teaspoon aleppo pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon aleppo pepper
  • 4 ounces spinach (leaf)
  • 1/2 pound chick peas (dried, cooked and drained; or 2, 15-ounce cans chick peas, rinsed and drained)
  • salt
  • 1/4 cup chopped fresh herbs (preferably a mix of flat-leaf parsley, dill and mint)
  • lemon wedges
  • yogurt (Drained, see headnote)
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    NutritionView More

    230Calories
    Sodium18% DV420mg
    Fat14% DV9g
    Protein16% DV8g
    Carbs11% DV32g
    Fiber28% DV7g
    Calories230Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol5mg2%
    Sodium420mg18%
    Potassium800mg23%
    Protein8g16%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate32g11%
    Dietary Fiber7g28%
    Sugars10g20%
    Vitamin A80%
    Vitamin C90%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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