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PARTNER CONTENT: Chickpea, tomato and spinach stew


chickpea and spinach stew recipe

Ingredients 16
Servings 4
Time 15 min

Ingredients

  • 45
    ml
    sunflower oil
  • 1
    onion, finely chopped
  • 1
    cloves
    garlic, crushed
  • 1
    bay leaf
  • 5
    ml
    cumin seeds
  • 5
    ml
    ground coriander
  • 5
    ml
    ground paprika
  • 500
    ml
    vegetable stock or water
  • 1
    can
    Rhodes Quality Tomato and Onion Mix
  • 1
    15g sachet Rhodes Quality Tomato Paste
  • 2
    can
    Rhodes Quality Chick Peas in Brine, rinsed and drained
  • 200
    g
    baby spinach leaves, washed
  • 1/4
    cup
    chopped fresh coriander
  • salt and freshly cracked black pepper
  • TO SERVE:
  • plain yoghurt, roti or fresh bread
 

Method

25 min
 

1. Heat the oil in a large saucepan.  

2. Add onion and until softened.

3. Add the garlic, bay leaf and spices and stir well.

4. Add the stock or water.

5. Add the Rhodes Quality Tomato and Onion Mix and the Rhodes Quality Tomato Paste and the Rhodes Quality Chick Peas.

6. Bring to the boil, reduce to a simmer and cook until the sauce is slightly thickened.

7. Stir in the spinach and cook until the spinach is just wilted but still green.

8. Stir in the coriander.

9. Remove from the heat and season to taste. 

10. Serve in bowls topped with the yoghurt.

 

Read more on: stews  |  winter  |  chickpeas  |  partner content  |  recipes
 

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