Enjoy the Spiced Chickpea with Carrot and Spinach the ultimate Stew Delight!

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can enhance flavor while crushed tomatoes are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but canola oil is usually cheaper.

Soak 250 g chickpeas in water for 12 hours.

In a pressure cooker, add soaked chickpeas, 1 carrot, 1 onion, 2 cloves of garlic, 1 cinnamon stick, 2 bay leaves, 1 dried chili (optional), 3 cloves, 1 tsp salt, and 1 liter of water.

Cook in the pressure cooker for 25 minutes.

In a separate pan, heat 2 tbsp extra virgin olive oil over low to medium heat.

Add 1 onion, 1/2 tsp salt, and 1/2 tsp black pepper; sauté until softened.

Add 1 garlic clove and 1 tomato; cook for a few minutes.

Stir in 1 tsp cumin, 1 tbsp sweet paprika, and 1 tbsp spicy paprika; cook for about 1 minute until fragrant.

Add the cooked chickpeas and vegetables from the pressure cooker to the pan.

Stir in 200 g spinach and cook for 10 minutes over low to medium heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary