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Spicy Summer Chickpea Stew with Roasted Carrots, Spinach and Za’atar
FEED ME PHOEBE19Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup virgin olive oil (extra-)
- 1 red onion (roughly chopped)
- 2 garlic cloves (crushed)
- 1 Tbsp. tomato paste
- 1 tsp. cayenne pepper
- 1/2 tsp. smoked paprika
- 2 red bell peppers (deseeded and roughly diced)
- 1 tsp. sea salt
- 2 cups tomato puree (or passata, 500g)
- 1 tsp. superfine sugar
- 30 oz. chickpeas (750g, drained)
- 10 small carrots (about 1 3/4 lbs/800 g, peeled)
- 2 Tbsp. virgin olive oil (extra-)
- 3 cups baby spinach leaves (washed thoroughly)
- 1/2 cup flat leaf parsley leaves (roughly chopped)
- 1/2 cup mint leaves
- 1 Tbsp. Za'atar
- sea salt
- black pepper
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