- 4 tablespoons olive oil
- 4 teaspoons dried minced onion
- 1/2 teaspoon crumbled dried rosemary
- 1 teaspoon garlic powder
- 3/4 teaspoon paprika
- 3 tablespoons no-salt-added tomato paste
- 2 (15 ounce) cans no-salt-added chickpeas
- 1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup water
- 1/2 cup panko bread crumbs
- Heat 2 tablespoons oil in a large skillet over medium-low heat. Cook onion and rosemary, stirring, until fragrant, about 1 minute. Stir in garlic powder, paprika, and tomato paste and cook, stirring, 15 seconds. Add chickpeas, tomatoes, spinach, salt, pepper, and water and bring to a boil. Reduce to a simmer and cook, covered, over low heat, stirring occasionally, until flavors have combined and mixture is piping hot, 5 to 7 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium heat. Cook panko, stirring, until toasted and lightly browned, about 3 minutes.
- Divide stew among serving bowls and top each with 2 tablespoons panko.
05/19/2018
recipepes.com
Sandy's Chickpea and Spinach Stew, recipe
PT15M
PT1H
5
455 calories