Spanish Chickpea Stew
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Serves6 (1 1/2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 3 tablespoons olive oil
- 2 teaspoons garlic, minced
- 2 cups onions, diced
- 2 teaspoons paprika
- 1/2 teaspoon cumin, ground
- 3 cups spinach, frozen, chopped
- 1 15-ounce can chickpeas, low sodium, drained and rinsed
- 1/2 cup golden raisins
- 1 1/2 cups chicken broth, low-sodium
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup diced tomatoes, canned, low sodium, drained
Directions
- In a large pot, heat olive oil over medium heat. Add garlic and cook for 1 minute.
- Add onions and continue to cook for 2-3 minutes until onions are translucent.
- Mix in paprika and cumin. Add spinach and cook for 7 minutes.
- Add garbanzo beans, raisins, tomatoes,and chicken stock. Bring to a boil.
- Reduce heat to low and simmer uncovered for 7-10minutes, or until raisins are plump.
- Add salt and pepper. Mix well. Serve hot.
Recipe Tips
Use vegetable broth or water in place of chicken broth for a vegetarian option.
Nutrition Facts
Spanish Chickpea Stew
Amount Per Serving (1 1/2 cups eachg)
Calories 235
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 314mg
13%
Potassium 896mg
26%
Total Carbohydrates 34g
11%
Dietary Fiber 8g
32%
Sugars 15g
Protein 9g
18%
Vitamin A
200%
Vitamin C
31%
Vitamin D0%
Calcium
15%
Iron
29%
* Percent Daily Values are based on a 2000 calorie diet.
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