Chickpea & Spinach Stew
Easily converts to vegetarian by subbing meat alternative for the ground turkey.
Servings: 4
Calories: 401kcal
Equipment
- Large Pot
Ingredients
- 2 15oz cans of chickpeas rinsed & drained
- 1 tbsp olive oil
- 12 oz lean ground turkey or meat substitute if vegetarian
- 1 tsp dried oregano
- ½ tsp fennel seeds crushed
- ½ tsp crushed red pepper
- 1 med onion chopped – about 1 cup
- 2 med carrots diced – about ¾ cup
- 4 cloves garlic minced
- 3 tbsp tomato paste
- 32 oz low-sodium chicken broth or vegetable if vegetarian (4 cups)
- ¼ tsp ground pepper
- ¼ tsp sea salt
- 3 cups baby spinach
- ¼ cup Parmesan cheese grated
Instructions
- Mash 1 can chickpeas and set aside.
- Heat oil in a large pot over medium-high heat. Add turkey, oregano, fennel seeds, and crushed red pepper; cook, until turkey is no longer pink ~3 minutes.
- Add onion, carrots, and garlic; cook & stir, until softened ~4 minutes.
- Add tomato paste; cook & stir ~30 seconds.
- Add broth, the mashed and whole chickpeas, pepper, and salt to the pot. Cover & simmer. Reduce heat to medium and cook covered until tender ~10 minutes.
- Add spinach and increase to medium-high heat. Cook & stir until the spinach starts to wilt ~2 minutes.
- Serve in soup bowls and top with 1 tbsp. Parmesan cheese.