Meatless Monday – Chickpea, tomato and spinach stew
This easy stew not only taste delicious but will also have dinner on the table in 30 minutes. And it is so filling, you won’t even miss the meat.
Serves 4
You’ll need: 45ml sunflower oil; 1 onion, finely chopped; 1 clove garlic, crushed; 1 bay leaf; 5ml cumin seeds; 5ml ground coriander; 5ml ground paprika; 500ml vegetable stock or water; 1 x 410g can Rhodes Quality Tomato and Onion Mix; 1 x 15g sachet Rhodes Quality Tomato Paste; 2 x 410g cans Rhodes Quality Chickpeas in Brine, rinsed and drained; 200g baby spinach leaves, washed; 65ml chopped coriander; salt and freshly cracked black pepper; plain yoghurt, roti or fresh bread.
How to:
Heat the oil in a large saucepan. Add onion and fry until softened. Add the garlic, bay leaf and spices and stir well.
Add the stock or water. Add the tomato and onion mix and the tomato paste. Add the chickpeas.
Bring to the boil, reduce to a simmer and cook until the sauce is slightly thickened.
Stir in the spinach and cook until the spinach is just wilted but still green. Stir in the coriander. Remove from the heat and season to taste.
Serve in bowls topped with the yoghurt.
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