Woke up to another cold and snowy morning so I thought that a warm, comforting stew would be the perfect ending to the day. Chickpea Stew with Spinach is like a comfy pair of jammies on a cold winter night.
There are lots of different versions of this dish, some are thicker with a heavy tomato base, but I like my chickpeas swimming in a light broth generously spiced with cumin, smoked paprika, and a hint of cayenne pepper.
I use dry beans for the recipe because I prefer a longer simmer time allowing the beans to soak up all those delicious flavors. Using a pressure cooker helps manage time. You can use jarred or canned if you prefer. Just transfer everything to a large skillet and reduce the time to 20 minutes.
Chickpea and Spinach Stew
- Pressure Cooker
- 2 tablespoon olive oil
- 1/4 cup chopped onion
- 1 cup chopped carrot
- 3 cloves garlic minced
- 16 ounces dry garbanzos
- 2 tomatoes chopped
- 2 tablespoons tomato paste
- 2 tablespoons smoked paprika
- 1 teaspoon cumin seeds
- 4 cups vegetable broth
- 1/2 teaspoon dried oregano crushed
- 1/4 teaspoon crushed red pepper
- 1/4 cup fresh spinach
- Salt and pepper to taste
- Set the Ninja All Purpose, or one pot, to sauté. Add the olive oil, onions, carrots, and garlic. Sauté for 3 – 4 minutes. Turn off the pot. Stir in the remaining ingredients. Close the pot with the pressure cooker lid and set to high for 50 minutes. Allow the steam to release naturally before opening the lid.
- Turn the pot to off and add the fresh spinach Let it sit for 10 minutes, or until the spinach is wilted down a bit. Taste and season with salt and pepper, if needed.