Chickpea Stew with Spinach and Spicy Almonds

Tutorial video

Ingredients (15)

• 2 cans (800 g) chickpeas, drained and rinsed
• 1 can (400 g) diced tomatoes
• 200 g fresh spinach, roughly chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes
• 2 cups (480 ml) vegetable broth
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup (30 g) almonds, roughly chopped
• 1 tsp chili powder
• 1 tsp olive oil (for almonds)

Nutrition (per serving)

Calories

350 kcal

Carbohydrate

45 g

Protein

12 g

Fat

12 g

Fiber

10 g

Sodium

400 mg

Calcium

100 mg

Potassium

800 mg

Iron

3 mg

Zinc

2 mg

Magnesium

80 mg

Cholesterol

0 mg

Instructions

• Heat 2 tbsp olive oil in a large pot over medium heat
• Add the diced onion and sauté until translucent, about 4 minutes
• Stir in the minced garlic, cumin, smoked paprika, and chili flakes; cook 30 seconds until fragrant
• Pour in the diced tomatoes and cook for 2 minutes, breaking them up with a spoon
• Add the chickpeas and vegetable broth; bring to a gentle boil then reduce to a simmer
• Simmer the stew for 10‑12 minutes to let the flavors meld
• Stir in the chopped spinach and cook until wilted, about 2 minutes
• Season with salt and black pepper, adjusting to taste
• Meanwhile, heat 1 tsp olive oil in a small skillet over medium heat
• Add the chopped almonds and chili powder; toast, stirring frequently, until the almonds are golden and fragrant, about 3 minutes
• Ladle the stew into bowls and sprinkle each serving with the spicy toasted almonds