Mediterranean Spinach Chickpea Stew

• servings: 4 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

extra virgin olive oil

1 medium yellow onion (finely chopped)

4 garlic cloves (minced)

kosher salt

1 cup san Marzano tomatoes (with their juices)

2 cups chicken broth (or vegetable broth)

1 pound frozen spinach (chopped)

15 ounces canned chickpeas, drained and rinsed

1 cup fresh parsley (chopped)

1 teaspoon allspice

1 teaspoon coriander

1 teaspoon paprika

1/2 teaspoon red pepper flakes

black pepper

1/2 cup broken vermicelli noodles (or orzo)

1 lemon (juice of)

Directions

In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened.

Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices.

Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally.

While the spinach stew is simmering, toast the vermicelli. In a small pan, heat about 1 tablespoon olive oil over medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn. Remove from heat.

Stir in the toasted vermicelli in the spinach stew and cook for another 10 minutes or until the vermicelli noodles are cooked to tender.

Remove from the heat and finish with lemon juice and a good drizzle of extra virgin olive oil.

Nutrition

• Calories: 245.3 kcal
• Total Fat: 4 g
• Saturated Fat: 0.4 g
• Unsaturated Fat: 2.2 g
• Sodium: 536.8 mg
• Total Carbohydrate: 42.2 g
• Dietary Fiber: 13.5 g
• Total Sugars: 7.9 g
• Protein: 15.4 g