This chickpea spinach stew is made in one pan, in just about 30 minutes, and is only includes healthy ingredients like chickpeas, turmeric, lemon, spinach.
It’s been a while, since my last post. Getting into a new routine with my job is difficult sometimes and I’m still trying to find my balance between work and private life. I miss spending hours in my kitchen working on new recipes, taking pictures and creating blog posts of my new creations. Often I’m just too tired in the evening for big cooking sessions and weekends are filled with practical meal preparations instead of passionate cooking & baking .
But no worries, I’ll try to do better. And a new idea I have it to share some of my favorite recipes from my favorite cookbooks, such as this one: “Vegetariana” from Sabrina Ghayour. You know how much I love recipes from the Middle East and this cookbook is collecting just the best.
Even though it’s “only vegetarian” dishes, there are plenty of vegan recipes included. And vegetarian recipes are easy to veganize as I did for this chickpea spinach stew. I just swapped the indian cheese Panir with tofu and simplified some ingredients – the result is probabaly just as good as the original. This meal is full of flavor, easy to prepare and just so perfect for times like this, when you have only a short time for cooking and if you love to prepare big portions for meal preps.
This dish goes really well with homemade naan bread or rice.
So I hope you enjoy this delicious stew!
- 2 can chickpeas (400g)
- 500g spinach (frozen)
- 300g tofu (firm, cut in cubes)
- 2 onions
- 1 clove garlic
- 1 tsp turmeric
- 1 tsp salt
- 6 tbsp lemon juice
- 180 ml water
- 2 tbsp oil
- Chop onions and garlic.
- In a big pan, add the oil and fry onions and garlic for 2-3min.
- Add turmeric and salt and fry for 1 min.
- Now add chickpeas, spinach and water, bring to boil and let simmer for 20 min.
- Add tofu and lemon juice and let cook for another 10-15 min.
- Enjoy 🙂
I recommend homemade naan bread on the side.