Garbanzo Bean Stew is a One-Bowl Wonder with Spinach & Tomatoes
Garbanzo beans, or chickpeas as they are known on this side on the pond, are one of the most versatile, inexpensive and healthy sources of protein you can stock in your pantry. With a jar or can of these creamy little beans, you can make so many different dishes. Simple dips like hummus, crunchy little roasted snacks, light and tasty soups and rich and flavorful stews like the one we’re preparing today, loaded with inexpensive healthy protein from garbanzo beans, nutrient-dense spinach, lycopene-rich tomatoes, a deep flavorful blend of classic Mediterranean spices and more!
Ingredients
Instructions
Drain the garbanzo beans and rinse them under cold water until the skins are removed. Set aside.
In a sauté pan or a wok, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, stirring occasionally.
Add the grated ginger and minced garlic and stir for 2-3 minutes until their fragrance fills the air.
Layer in the spices: chili flakes, sumac, cumin, and smoked paprika. Stir everything to warm the spices before adding the garbanzo beans and crushed tomatoes.
Rinse the crushed tomato can with a little bit of water to get every last bit of the tomato sauce and add it to the pan.
Add fresh basil and bring everything to a boil. Season with salt and pepper, then reduce the heat to low and let it simmer for 15 minutes until you have a nice thick consistency.
Add 5 cups of baby spinach and stir until it’s wilted. Finish with a tablespoon or a little more of lime juice. Adjust the seasoning as needed.
To serve, ladle the garbanzo beans with spinach and tomatoes into bowls and garnish with fresh basil and a dollop of Greek yogurt.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
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