Lunch
Chickpea and spinach stew
A warming pot ready in 20 minutes.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Protein, fibre, iron, folate, vitamin K, vitamins A and C, unsaturated fats
LeafUp › Plates › Chickpea and spinach stew
You need (serves 2)
- A tin of chickpeas (400 g)
- A tin of chopped tomatoes (400 g)
- Two handfuls of spinach (about 60 g)
- An onion and two garlic cloves
- A teaspoon each of cumin and paprika
- A spoon of olive oil (1 tbsp)
- Wholegrain bread or brown rice to serve
How to make it
- Soften the chopped onion and garlic in the oil, then stir in the spices for a minute.
- Add the tomatoes and drained chickpeas and simmer for 10 minutes.
- Stir in the spinach until it wilts. Serve with bread or rice.
Allergens This plate contains gluten, if served with bread. Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
Taking a blood thinner such as warfarin? Greens are rich in vitamin K. Keep the amount you eat steady rather than suddenly eating much more, and ask your doctor.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
