Lately I’ve been trying to simplify my lunches by making large dinners at the beginning of the week and then reheating the leftovers. This stew is something I adapted from a Weight Watchers recipe, and it’s perfect for simple, hearty summer eating. You could easily add zucchini, mushrooms or any number of other veggies! I like to eat it with a nice, thick slice of crusty sourdough bread and some Cholula hot sauce drizzled on top. You could also spoon it over brown rice or quinoa—it’s a very flexible dish.
Chickpea and Spinach Stew (vegan)
1 tbsp olive oil
1 large yellow onion, chopped
1 tsp salt
2 cloves garlic, minced
2 tsp cumin
1 tsp ground ginger
1/4 tsp cayenne pepper
15 oz diced tomatoes (I like fire-roasted!), undrained
45 oz chickpeas (3 cans), rinsed and drained
1 cup vegetable broth
10 oz fresh baby spinach
1 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped
Heat the olive oil in a large pot over medium-low heat. Add the onion and salt. Stir and let simmer until onions are translucent, about 10 minutes. Add the garlic, cumin, ginger and cayenne. Stir to combine and cook for another 2-3 minutes. Add the tomatoes (with their juice!), chickpeas and broth. Stir and let cook for another 5 minutes.
Using an immersion blender, potato masher or even a large fork, blend the chickpeas about halfway to mush. You want to have a combination of mashed and whole chickpeas—don’t go too crazy. Just do enough to get the broth to thicken up.
Gradually add the spinach to the pot, folding the leaves in as you go. If you need to add a little bit of water to loosen things up, that’s fine—try adding it a few tablespoons at a time. Reduce heat, cover and let simmer for 10 minutes.
Add lime juice and cilantro and stir well. Done!