Albanian Chickpea and Spinach Stew (Speca të Mbushur)
Speca të Mbushur is a traditional Albanian dish that translates to "stuffed peppers." This hearty stew is made with chickpeas, spinach, and a flavorful blend of herbs and spices.
Ingredients
- 4 large bell peppers
- 1 cup cooked chickpeas
- 2 cups fresh spinach, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups vegetable broth
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the chopped spinach to the skillet and cook until wilted.
- Stir in the cooked chickpeas, cooked rice, paprika, cumin, oregano, salt, and pepper. Cook for 2-3 minutes.
- Stuff the bell peppers with the chickpea and spinach mixture and place them in a baking dish.
- Pour the vegetable broth into the bottom of the baking dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
- Serve the stuffed peppers hot, garnished with fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 12g
- Fat
- 8g
Supplies
Baking dish Foil
Tools
Skillet Knife Cutting board
Serving suggestions
Serve the Speca të Mbushur with a side of crusty bread and a fresh salad.
Tips & tricks
For a spicier version, you can add a pinch of red pepper flakes to the chickpea and spinach mixture.
Cost
$10