By Light Darko
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.
Add minced garlic and sauté for another minute until fragrant.
Stir in the diced tomatoes, cumin, coriander, paprika, salt, and black pepper. Cook for about 5 minutes until the tomatoes are softened.
Add the chickpeas and water (or vegetable broth) to the pot, bring to a simmer, then reduce heat to low. Let it cook for 15 minutes to allow the flavors to meld.
Stir in the spinach and cook for an additional 5 minutes, or until the spinach is wilted. Adjust seasoning if necessary.
While the stew is cooking, prepare the flatbreads. In a bowl, combine flour, baking powder, and a pinch of salt. Gradually add water until a soft dough forms (about 3/4 cup, adjust as necessary).
Knead the dough on a floured surface for 5 minutes until smooth. Divide the dough into 4 equal portions and shape them into balls.
Roll out each dough ball into a flat circle about 1/4 inch thick. Heat a pan or skillet over medium-high heat.
Cook each flatbread for about 2 minutes on each side until browned and cooked through. Keep warm in a clean kitchen towel.
Serve the spiced chickpea stew warm in bowls, with flatbreads on the side. Top with yogurt if desired.
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By Light Darko
This recipe is ready in 45 minutes and features chickpeas (canned or cooked), spinach (fresh or frozen), tomatoes (diced) and other delicious ingredients. Contains 450 calories total.
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.
Add minced garlic and sauté for another minute until fragrant.
Stir in the diced tomatoes, cumin, coriander, paprika, salt, and black pepper. Cook for about 5 minutes until the tomatoes are softened.
Add the chickpeas and water (or vegetable broth) to the pot, bring to a simmer, then reduce heat to low. Let it cook for 15 minutes to allow the flavors to meld.
Stir in the spinach and cook for an additional 5 minutes, or until the spinach is wilted. Adjust seasoning if necessary.
While the stew is cooking, prepare the flatbreads. In a bowl, combine flour, baking powder, and a pinch of salt. Gradually add water until a soft dough forms (about 3/4 cup, adjust as necessary).
Knead the dough on a floured surface for 5 minutes until smooth. Divide the dough into 4 equal portions and shape them into balls.
Roll out each dough ball into a flat circle about 1/4 inch thick. Heat a pan or skillet over medium-high heat.
Cook each flatbread for about 2 minutes on each side until browned and cooked through. Keep warm in a clean kitchen towel.
Serve the spiced chickpea stew warm in bowls, with flatbreads on the side. Top with yogurt if desired.
Calories per Serving: 450
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