Chickpea And Spinach Fricassee With Tomatoes | Vegan | Vegetarian | Gluten-Free

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often less expensive and quicker to prepare.

fresh spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is budget-friendly and retains nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and works well for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Seasoned water can be a cost-effective alternative.

Drain and rinse the canned chickpeas.

Add 2 tablespoons of olive oil to a pan and heat it.

Sauté 1 tablespoon of fresh chopped garlic in the oil for about 1 minute, ensuring it doesn't brown.

Add the drained chickpeas to the pan and sauté them for about 1-1.5 minutes.

Stir in the 28 ounces of canned diced tomatoes and all the seasonings (1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cumin, and 0.5 teaspoon black pepper).

Cook the mixture for about 8-15 minutes, stirring occasionally, until well mixed and heated through.

Slowly add the 10 ounces of baby spinach to the pan, mixing it in as it wilts down.

After all the spinach is incorporated, cook for another minute or two.

Add 1 tablespoon of lemon juice, 1 tablespoon of sugar, and 2 teaspoons of dried basil to the mixture and stir well.

Cook for an additional minute to combine all flavors before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens