Kichererbsen-Spinat-Eintopf
A hearty chickpea and spinach stew that is both nutritious and delicious.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 2 cups canned chickpeas, rinsed and drained
- 4 cups fresh spinach, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until softened.
- Add cumin and paprika, stirring for 1 minute.
- Add chickpeas and vegetable broth, bringing to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in spinach and lemon juice, cooking until spinach is wilted.
- Season with salt and pepper before serving.
Notes
- This dish can be served over rice or with crusty bread.
- Optionally, top with yogurt for added creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://michaelskueche.de/kichererbsen-spinat-eintopf/