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Chickpea stew with tomato and spinach

A Mediterranean-inspired stew with chickpeas and fresh vegetables.

30 minutes in total — 10 minutes of preparation and 20 minutes on the hob or in the oven. Written for 4 servings.

vegan · gluten-free · lactose-free

Ingredients

For 4 servings.

  • 1 pcs onion
  • 2 can chickpeas
  • 4 pcs tomato
  • 150 g spinach
  • 300 g rice
  • 2 tbsp oil
  • 1 tsp salt
  • 1 tsp pepper

How to make it

  1. Chop the onion.
  2. Dice the tomatoes.
  3. Heat the oil in a pot and fry the onion for 4-5 minutes.
  4. Add the chickpeas and tomato and let it simmer for 15 minutes.
  5. Stir in the spinach for the last 3 minutes.
  6. Cook the rice in plenty of water as the packet says, typically 10-12 minutes.
  7. Season with salt and pepper and spoon it over the rice.

Why it is easy

  • Leaves enough for another day
  • Freezes well

Nutrition per serving

approx. 510 kcal · 16 g protein · 11 g fat · 83 g carbohydrate

Calculated from the ingredients using figures from Frida (the National Food Institute at the Technical University of Denmark), by the same code the app uses. The calories are rounded to the nearest ten, because home cooking lands within about ±30 % — a number with more digits would promise a precision it does not have. No judgement is attached to these figures, and none is coming.

Let the app plan the week for you

Chickpea stew with tomato and spinach is one of 212 meals in Madmakker. The app lays out a whole week of lunches and dinners from your household and your budget, works leftovers in, and gathers the shopping list — sorted by your shop's order. In the app you can also follow the recipe one step at a time, with a timer already set to the right number of minutes. The app itself is in Danish.

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