Basilicatan Chickpea And Spinach Stew
Basilicatan Chickpea and Spinach Stew is a hearty and flavorful dish from the Basilicatan (Lucanian) cuisine, known for its simple yet delicious flavors.
Ingredients
- 2 cans of chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 can of diced tomatoes
- 4 cups of fresh spinach
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cups vegetable broth
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, paprika, cumin, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Pour in the diced tomatoes and vegetable broth. Bring to a simmer.
- Add the drained chickpeas and simmer for 20 minutes.
- Stir in the fresh spinach and cook until wilted, about 5 minutes.
- Season with salt and pepper to taste.
- Serve the stew hot, optionally garnished with a drizzle of olive oil and a sprinkle of paprika.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 8g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Serving bowls Soup ladle
Serving suggestions
Serve the Basilicatan Chickpea and Spinach Stew with crusty bread or over a bed of cooked quinoa for a complete and satisfying meal.
Tips & tricks
For extra flavor, you can add a splash of balsamic vinegar or a squeeze of fresh lemon juice before serving.
Cost
$10