Chickpea, Spinach & Tomato Pot

Name: Chickpea, Spinach & Tomato Pot
Ingredients: 300 g cooked chickpeas, drained and rinsed; 250 g potatoes, cut into 1 cm cubes; 200 g spinach, chopped; 300 g plain crushed tomatoes; 1/2 tsp dried oregano; 1 tbsp olive oil; 300 ml water; 1/2 tsp salt

25 min · 8 ingredients

Cook

A hearty tomato stew with chickpeas, spinach, and small potato cubes. Makes 2 servings.

protein: 19g
carbs: 77g
fats: 11g
calories: 465kcal

Steps

Put oil, tomatoes, oregano, potatoes, water, and salt in a saucepan and bring to a simmer.
Partly cover and simmer for 15–18 minutes, stirring occasionally, until the potato cubes are tender.
Add chickpeas and cook for 4 minutes. Stir in spinach and cook for 2 minutes until wilted.
Add a little water if needed to loosen the sauce. Divide into two bowls.

Chickpea, Spinach & Tomato Pot

Ingredients

Steps

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