Spinach, potato, and chickpea stew

Name: Spinach, potato, and chickpea stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 300 g spinach; 45 ml olive oil; 600 g potatoes; 1 pcs onion; 2 pcs garlic; 1 tbsp paprika; 0.25 tsp turmeric; 0.12 tsp red pepper; to taste salt; to taste black pepper; 400 g canned chickpeas; 700 ml chicken broth; 2 pcs boiled eggs

A hearty dish of stewed potatoes, chickpeas, and spinach leaves, served with boiled eggs.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 485
Protein: 18 g
Fat: 16 g
Carbs: 72 g

Ingredients

for 4 servings

spinach300 g
olive oil45 ml
potatoes600 g
onion1 pcs
garlic2 pcs
paprika1 tbsp
turmeric0.25 tsp
red pepper0.12 tsp
saltto taste
black pepperto taste
canned chickpeas400 g
chicken broth700 ml
boiled eggs2 pcs

Method

5 steps

Boil the spinach in salted water for 3 minutes, then drain thoroughly.
Heat the oil in a heavy-bottomed pot. Add the chopped potatoes and onion, and sauté until golden brown for about 5 minutes.
Add the minced garlic, paprika, turmeric, red pepper, and salt, and cook for another minute until fragrant.
Add the prepared spinach, chickpeas, and broth. Bring to a boil and simmer over low heat for about 15 minutes, until the potatoes are tender.
Serve the stew, garnishing each portion with halves of boiled eggs.