Djiboutian Spiced Chickpea and Spinach Stew (Ragoût de Pois Chiches et d'Épinards Épicé Djiboutien)

This Ragoût de Pois Chiches et d'Épinards Épicé Djiboutien is a flavorful and hearty stew that originates from Djiboutian cuisine. It's a perfect combination of spiced chickpeas and nutritious spinach, creating a satisfying and delicious dish.

Djiboutian Spiced Chickpea and Spinach Stew (Ragoût de Pois Chiches et d'Épinards Épicé Djiboutien)

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup vegetable broth
  • 1 bunch spinach, washed and chopped
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened.
  2. Add the minced garlic, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.
  3. Stir in the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 20 minutes.
  4. Add the chopped spinach to the pot and cook for an additional 5-7 minutes until the spinach is wilted.
  5. Season with salt and pepper to taste.
  6. Serve the Ragoût de Pois Chiches et d'Épinards Épicé Djiboutien hot, accompanied by rice or crusty bread.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
12g
Carbohydrates
40g
Fat
10g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Serving bowls Spoon

Serving suggestions

Serving suggestion: Serve the stew with a side of couscous and a dollop of yogurt on top.

Tips & tricks

Tip: Adjust the level of spiciness by adding more or less cayenne pepper according to your preference.

Cost

$10