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.

Albanian Chickpea and Spinach Stew (Speca të Mbushur)

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

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  4. Add the chopped spinach to the skillet and cook until wilted.
  5. Stir in the cooked chickpeas, cooked rice, paprika, cumin, oregano, salt, and pepper. Cook for 2-3 minutes.
  6. Stuff the bell peppers with the chickpea and spinach mixture and place them in a baking dish.
  7. Pour the vegetable broth into the bottom of the baking dish.
  8. Cover the dish with foil and bake for 30 minutes.
  9. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
  10. 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