Chickpea and Spinach Stew

This dish is quick, easy and delicious. This recipe is great for last-minute improvisations. Don’t have tomato paste or feel like mashing tomatoes? A jar of your favorite pasta sauce can substitute. Don’t want the hassle of cooking rice? It can be eaten alone. Or, it makes a great base for chicken breasts, ground turkey or top it with mozzarella cheese for extra gooey goodness.

What you’ll need:

• 1 tbsp of tomato paste
• 1 can of peeled tomatoes
• 1 can of chickpeas, drained
• 1 cup of spinach
• 3 tsp cumin (ground)
• 1½ tsp smoked paprika (ground)
• ¼-½ tsp cayenne pepper
• ½ tsp salt
• 2 tbsp Olive oil
• 1 cup of cooked rice
• Almond flakes

What you’ll do:

1. Heat oil in a large skillet over low heat. Add spices and stir to combine.
2. Add tomato paste to the mixture. Stir to combine.
3. Mash the peeled tomatoes in a small bowl. Stir them into the mixture. Let sauce thicken.
4. Stir in chickpeas.
5. Add spinach. Gently stir the mixture until the spinach is wilted.
6. Remove from heat and serve over rice. Top with almonds.
7. Enjoy!

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