Chickpea and Spinach Stew with Croutons

Ingredients

• Chickpeas1 cup (200 g)
• Spinach2 cup (60 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Sliced Bread1 slice (40 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Heat a pot over medium heat. In the meantime, chop the onion and garlic.

3. 3

   Step 3

   Once heated, add the oil, spread and then add the onion with a pinch of salt. Stir-fry for 5 minutes over medium heat.

4. 4

   Step 4

   Then add the garlic, stir and add the chickpeas with some liquid, that can be water or broth.

5. 5

   Step 5

   Add salt and pepper to taste and let cook for 5-8 minutes over low heat.

6. 6

   Step 6

   Add the spinach leaves and let cook for 2-3 minutes until it reduces its volume.

7. 7

   Step 7

   Next, toast the croutons: Dice the bread and toast in a pan over medium heat. Be careful not to let it burn.

8. 8

   Step 8

   Once ready, serve the chickpea and spinach stew with the croutons on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea and Spinach Stew with Croutons can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.