Sandy's Chickpea and Spinach Stew recipe
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Ingredients
- 4 tablespoons olive oil 4 teaspoons dried minced onion ½ teaspoon crumbled dried rosemary 1 teaspoon garlic powder ¾ teaspoon paprika 3 tablespoons no-salt-added tomato paste 2 (15 ounce) cans no-salt-added chickpeas 1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano 1 (10 ounce) package frozen chopped spinach, thawed and drained ¾ teaspoon salt ¼ teaspoon black pepper 1 cup water ½ cup panko bread crumbs
Nutrition Info
- 363.4 caloriescarbohydrate: 47.7 gcholesterol: : -fat: 15.5 gfiber: 8.8 gprotein: 13.5 gsaturatedFat: 2.1 gservingSize: -sodium: 640.1 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Sandy's Chickpea and Spinach Stew
Directions
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Heat 2 tablespoons oil in a large skillet over medium-low heat. Cook onion and rosemary, stirring, until fragrant, about 1 minute. Stir in garlic powder, paprika, and tomato paste and cook, stirring, 15 seconds. Add chickpeas, tomatoes, spinach, salt, pepper, and water and bring to a boil. Reduce to a simmer and cook, covered, over low heat, stirring occasionally, until flavors have combined and mixture is piping hot, 5 to 7 minutes.
Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium heat. Cook panko, stirring, until toasted and lightly browned, about 3 minutes.
Divide stew among serving bowls and top each with 2 tablespoons panko.