Adapted from The First Mess
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.
Did I mention how good this is? Did I mention there are spices…
And so, here are the ingredients. Drum roll, please!
- 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
- In a deep cast iron skillet, heat olive oil over medium heat.
- Add onions to the pan. Saute 5-6 minutes or until translucent and soft.
- Add all the spices – cumin, coriander, smoked paprika, turmeric, oregano, red pepper flakes, and cinnamon. Stir to coat onions completely.
- Add tomato paste to skillet. Stir to mix with onions, spices and oil.
- Add garlic and chickpeas. Stir for 30 seconds.
- Add the balsamic vinegar and tomatoes, stir.
- Add the coconut milk to the pan and season the stew with salt and pepper.
- Bring the stew to a boil, and lower the heat and let simmer for 10 to 15 minutes.
- Remove stew from heat, and stir in spinach. Let set for 5 minutes, or until spinach is wilted.