Chickpea Spinach Stew

Chickpea Spinach Stew
  • 4 Tbsp of F. Oliver’s Heady Garlic Extra Virgin Olive Oil, divided
  • 1 medium onion, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 5 cups veggie stock
  • 2 large potatoes peeled and chopped into ¼ inch pieces
  • 1 can chickpeas rinsed and drained
  • 1 Tbsp cornstarch
  • 2 Tbsps tahini
  • 1 10-oz bag spinach washed and chopped
  • Salt and pepper
  • Cayenne pepper for garnish (optional)
  1. Heat 2 Tbsp Heady Garlic EVOO in a large saucepan or Dutch oven. Add the garlic and onion and cook until golden brown.
  2. Stir in the cumin, coriander, veggie stock and potatoes. Bring to a low boil for about 10 minutes. Add in the chickpeas and simmer until potatoes and chickpeas are tender, about 5 minutes.
  3. Blend together cornstarch and tahini and add to the pot. Stir in spinach until limp; add salt and pepper to taste, and a sprinkle of Cayenne pepper if desired.
  4. Serve in soup bowls, finishing each serving with a drizzle of Heady Garlic EVOO.

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