Chickpea Stew with Spinach
I love one-pot meals, especially when it’s cold outside. There is something so satisfying about a hot, home cooked meal. I don’t know about you, but I tend to think associate fatty meat and tons of starch when I think of a one-pot meal but this meal is loaded with vegetables (from the Ragu) and the chickpeas account for the carbs; Insane yum and really healthy
Serves 4
2 540 ml cans of chickpeas (rinsed and patted dry)
1 Batch of Ragu sauce
1 170 g bag of prewashed fresh spinach
Salt
Pepper
– Bring the sauce back up to a boil after it has been prepared.
– Add the chickpeas and spinach, season with salt and pepper; mix well.
– Drop heat to low and cover with a lid.
– Stir frequently.
– Serve when spinach is completely wilted down and chickpeas are
warmed through, about 7 to 10 minutes.
– Taste and adjust seasoning.
Notes:
- Again, as with any of the tomato sauces you can add a little spice to the dish by adding some chilli flakes to the olive oil before you turn on the heat on. If you are using sauce you have made ahead then add the chilli flakes to the sauce before you bring it up to a boil (before the chickpeas and spinach are added).
- I’m assuming other beans would work well here too but I must admit I have only ever had this dish with chickpeas.