Description
A robust, nutrient-dense meal that combines protein-rich chickpeas with fresh iron-packed spinach in a fragrant, spiced tomato base. This one-pot, vegan-friendly dish uses pantry staples to create a sophisticated, restaurant-quality dinner in under forty minutes. Perfect for busy weeknights, it offers a harmonious balance of earthy spices, zesty tomato, and subtle sweetness, making it a satisfying choice for any palate.
Ingredients
2 tbsp Olive Oil
1 medium Red Onion
3 Garlic Cloves
3 tsp Ground Cumin
1.5 tsp Smoked Paprika
0.25–0.5 tsp Cayenne Pepper
0.5 tsp Salt
2–3 tsp Brown Sugar
2 tins (400g each) Plum Tomatoes
1 tbsp Tomato Paste
1.5 cups Cooked Chickpeas
200g Fresh Spinach
1 handful Almond Flakes
Instructions
Heat the olive oil in a large frying pan or Dutch oven over low heat.
Add the finely chopped red onion and sauté until translucent and soft.
Add the minced garlic and stir until aromatic.
Stir in the ground cumin, smoked paprika, and cayenne pepper to the onion base.
Add the tomato paste and cook for a minute to concentrate the flavor.
Pour in the plum tomatoes and brown sugar, stirring to combine.
Add the rinsed chickpeas and simmer for 15-20 minutes to allow flavors to meld.
Fold in the fresh spinach and cook until just wilted.
Top with toasted almond flakes before serving.
Notes
Ensure you rinse and drain the canned chickpeas thoroughly to remove excess sodium. Adjust cayenne pepper to suit your personal heat tolerance. For a more rustic texture, crush the plum tomatoes by hand before adding to the pan.
- Prep Time: 10
- Cook Time: 30
- Category: Mediterranean Diet
- Method: Stewing
- Cuisine: Mediterranean Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg