Recipe: Chickpea Stew
1 T olive oil
1 large onion (chopped)
4 cloves chopped garlic
1 T smoked paprika
5 medium potatoes, scrubbed and cut into 0.5 inch cubes
2 15-ounce cans garbanzos (drained and rinsed)
4 cups veggie broth
1 small can tomato paste
1.5 t salt
6 cups spinach, well-washed and coarsely chopped
In soup pan, heat olive oil over medium heat. Add onion and cook for about three minutes. Add paprika and cook for 30 seconds. Add garlic, potatoes, and then add veggie broth. Bring to a boil. Then add garbanzos and tomato paste and stir again. Cover and cook until potatoes are fork-tender. Add salt and spinach, stir, and cover. Cook for another 3 minutes. Serve over brown rice. Add a dollop of mayo – it is amazing.
1 large onion (chopped)
4 cloves chopped garlic
1 T smoked paprika
5 medium potatoes, scrubbed and cut into 0.5 inch cubes
2 15-ounce cans garbanzos (drained and rinsed)
4 cups veggie broth
1 small can tomato paste
1.5 t salt
6 cups spinach, well-washed and coarsely chopped
In soup pan, heat olive oil over medium heat. Add onion and cook for about three minutes. Add paprika and cook for 30 seconds. Add garlic, potatoes, and then add veggie broth. Bring to a boil. Then add garbanzos and tomato paste and stir again. Cover and cook until potatoes are fork-tender. Add salt and spinach, stir, and cover. Cook for another 3 minutes. Serve over brown rice. Add a dollop of mayo – it is amazing.
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