Savoury Tomato and Spinach Chickpea Stew

Looking for a filling vegetarian dish? I got your answer here! With a whopping 27 g of protein and 13 g of fibre for one serving, it’s not a wonder why this dish will keep you satisfied for hours. Simple, whole ingredients make this dish hearty and healthy. Easy to make – add to your Sunday batch cooking list!

Ingredients (makes 5 servings)

• 3 tablespoons olive oil, divided, plus more
• 4 medium garlic cloves, thinly sliced, divided
• 8 cups spinach, coarsely chopped
• Kosher salt, freshly ground pepper
• 1 cup chopped onion
• 1 teaspoon cumin seeds
• 1/4 teaspoon smoked paprika
• 30 oz canned chickpeas, rinsed
• 28 oz canned whole tomatoes, crushed
• 3 cups (or more) vegetable broth
• 5 large eggs

Directions

1. Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove and simmer for 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl and set aside.

2. Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes. Add cumin and paprika and stir until cumin is toasted and fragrant, 1-2 minutes.

3. Add chickpeas and tomatoes to onion and garlic mixture. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth and bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, about 8-10 minutes.

4. While mixture is simmering, hard boil the 4 eggs. Do this by placing them in a saucepan and cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Peel and slice. Top stew with eggs.

Nutrition
Calories: 508
Fat: 18 g
Carbohydrate: 66 g
Fibre: 13 g
Protein: 27 g