PocketAthleteJoin the waitlistChickpea, tomato & spinach stew
- Calories
- 855
- Protein
- 36g
- Carbs
- 118g
- Fat
- 24g
Dinner · about 30 minutes · one serving
What you need
- ·300g chickpeas
- ·250g chopped tomatoes
- ·150g baby spinach
- ·250g white potatoes
- ·100g onions
- ·10g garlic
- ·10g ground spices (cumin, paprika, turmeric)
- ·15g olive oil
Method
- 1Soften the onion in the oil for 8 minutes, then garlic and spices for one.
- 2Cubed potato, tomatoes and a mug of water in. Simmer 18 minutes until the potato is soft enough to break.
- 3Chickpeas in for the last 5, crushing a handful against the side to thicken it.
- 4Spinach wilted through off the heat, and taste for salt twice.
Better the next day, freezes well, and nothing in it needs a fridge before you cook it.
Worth knowing: Better the next day, freezes well, and nothing in it needs a fridge before you cook it.
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