Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Ingredients
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 400 grams tomatoes, diced
- 400 grams chickpeas, drained and rinsed
- 200 grams spinach, roughly chopped
- 3 potatoes, diced
- 1 teaspoon ground turmeric
- 2 teaspoons chili powder
- 1/2 teaspoon crushed chili peppers
- to taste salt
- to taste ground cinnamon
Directions
Preheat the oven to 200 degrees Celsius.
Place the diced potatoes on a baking sheet and bake in the preheated oven for 20-25 minutes, until they are golden brown and crispy.
While the potatoes are baking, heat a large pan over medium heat on the stove.
Add the minced garlic, diced bell pepper, and diced tomatoes to the pan. Saute for 5-7 minutes, until the vegetables are softened.
Add the drained and rinsed chickpeas to the pan, along with the ground turmeric, chili powder, and crushed chili peppers. Stir well to combine.
Continue to cook for another 5-7 minutes, until the chickpeas are heated through and have absorbed the flavors of the spices.
Add the roughly chopped spinach to the pan and stir until the spinach is wilted.
Remove the pan from the heat and season with salt and ground cinnamon to taste.
When the potatoes are done baking, remove them from the oven and add them to the pan, stirring to combine with the rest of the ingredients.
Serve the stew hot, garnished with additional ground cinnamon if desired.
Ingredients
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 400 grams tomatoes, diced
- 400 grams chickpeas, drained and rinsed
- 200 grams spinach, roughly chopped
- 3 potatoes, diced
- 1 teaspoon ground turmeric
- 2 teaspoons chili powder
- 1/2 teaspoon crushed chili peppers
- to taste salt
- to taste ground cinnamon
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 200 degrees Celsius.
Place the diced potatoes on a baking sheet and bake in the preheated oven for 20-25 minutes, until they are golden brown and crispy.
While the potatoes are baking, heat a large pan over medium heat on the stove.
Add the minced garlic, diced bell pepper, and diced tomatoes to the pan. Saute for 5-7 minutes, until the vegetables are softened.
Add the drained and rinsed chickpeas to the pan, along with the ground turmeric, chili powder, and crushed chili peppers. Stir well to combine.
Continue to cook for another 5-7 minutes, until the chickpeas are heated through and have absorbed the flavors of the spices.
Add the roughly chopped spinach to the pan and stir until the spinach is wilted.
Remove the pan from the heat and season with salt and ground cinnamon to taste.
When the potatoes are done baking, remove them from the oven and add them to the pan, stirring to combine with the rest of the ingredients.
Serve the stew hot, garnished with additional ground cinnamon if desired.
Reviews
0 ratings
Sign in to review this recipe