Chickpea & Tomato Stew

Preparation time 10 min
Cooking time 20 min
This recipe keeps for 3 days

Ingredients (4 servings)

Rice

• 2 cup Brown rice, uncooked
• 2 cup Water
• 1 tsp Salt

Sauté

• 1 tbsp Water (more as needed)
• 2 medium Red onion (finely chopped)
• 1 medium Carrots, raw (chopped)
• 1 medium Red bell pepper (chopped)
• 1/2 tsp Salt
• 4 clove Garlic, raw (minced)

Spices

• 2 tsp, ground Cumin
• 2 tsp Paprika (smoked)
• 1 tsp Ras El Hanout
• 1 tsp, flakes Hot chili pepper, sun-dried

Stew

• 800 g Diced tomatoes, canned
• 2 cup Chickpeas, boiled
• 1/2 cup Olives, green (chopped)
• 2 tbsp Tahini
• 1 tbsp Soy sauce (or tamari, if gluten-free)
• 2 cup Spinach, raw (baby leaves)

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Instructions

1. Prepare the rice
   Option 1: Classic - Bring water to a boil, then stir in the rice and salt. Cook according to package instructions.
   Option 2: Pressure cook at High Pressure for 20 minutes and natural release the steam.
2. Sauté the vegetables
   Warm a large skillet over medium-high heat. Once hot, add the chopped onions, carrots, bell pepper and a bit of salt. Sauté for 5 minutes. If necessary, sauté in 1 - 2 tbsp of water. After the 5 minutes have passed, add the garlic and sauté for two more minutes.
3. Spice it up!
   Next, add the spices: cumin, smoked paprika, ras el hanout and chili flakes. Give it a stir and cook for one minute.
4. Add tomatoes, chickpeas, olives, tahini and soy sauce to the pan and bring to a simmer. Cook for 5 minutes and then, at the last minute, stir in the spinach and cook until just wilted. Taste and adjust flavors as needed.
5. Serve over brown rice or desired garnish. Enjoy!
6. How to store
   Store the leftovers in the refrigerator for up to 3 days.

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Nutrition

One serving contains 613 calories, 18 grams of protein, 13 grams of fat, and 111 grams of carbohydrates.

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