Lunches this week -Chickpea Stew

Adapted from The First Mess20160131_133901-1.jpg

What can I say about this stew? How about “get in my belly”. There are a ton of spices melded in with onions and chickpeas, and then enveloped in a creamy coconut sauce. Heaven, I say, heaven. I have to admit, I had a spoonful or five of this while cooking, it’s a wonder I have any left for my lunches. Let’s take a closer look at this luscious, velvety goodness.20160131_134307-1.jpg

Did I mention how good this is? Did I mention there are spices…20160131_131030-1.jpg

And so, here are the ingredients. Drum roll, please!

Ingredients:

  • 2 tsp olive oil
  • 1 yellow onion, diced small
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground tumeric
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 tsp ground cinnamon
  • 1 Tbsp tomato paste
  • 2 tsp minced garlic
  • 2 cans chickpeas (drained and rinsed)
  • 1 tsp balsamic vinegar
  • 2 cans diced tomatoes
  • 1 cup coconut milk
  • 2 cups chopped fresh spinach
  • sea salt and ground pepper to taste

Instructions:

  1. In a deep cast iron skillet, heat olive oil over medium heat.
  2. Add onions to the pan. Saute 5-6 minutes or until translucent and soft.
  3. Add all the spices – cumin, coriander, smoked paprika, turmeric, oregano, red pepper flakes, and cinnamon. Stir to coat onions completely.
  4. Add tomato paste to skillet. Stir to mix with onions, spices and oil.
  5. Add garlic and chickpeas. Stir for 30 seconds.
  6. Add the balsamic vinegar and tomatoes, stir.
  7. Add the coconut milk to the pan and season the stew with salt and pepper.
  8. Bring the stew to a boil, and lower the heat and let simmer for 10 to 15 minutes.
  9. Remove stew from heat, and stir in spinach. Let set for 5 minutes, or until spinach is wilted.

 

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