Prep Time:
15 minutes
Cook Time
20-25 minutes
Serving Size
1 cup
Serves
5
Ingredients
1 ½ tbsp. extra virgin olive oil
2 tsp garlic, minced
2 cups onion, diced
2 tsp ground smoked paprika
½ tsp ground cumin
¾ cup raisins
1 cup low-sodium canned diced tomatoes
1 ½ cups low-sodium chicken stock
1 tbsp. red wine vinegar
1 can (15.5oz) canned low-sodium garbanzo beans, drained and rinsed
3 cups frozen chopped spinach, thawed or 1 (13.5oz) canned no salt chopped spinach
¼ tsp salt
¼ tsp ground black pepper
PREPARATION
- In a 5 quart pot, heat olive oil over medium heat.
- Add garlic and cook for 1 minute. Add onions and continue to cook for 2-3 minutes until onions are translucent.
- Mix in paprika and cumin.
- Add spinach and cook for 7 minutes.
- Add garbanzo beans (chickpeas), raisins, tomatoes, and chicken stock. Bring to a boil.
- Reduce heat to low and simmer uncovered for 7-10 minutes, or until raisins are plump.
- Add vinegar, salt, and pepper. Mix well. Serve hot.
NUTRITIONAL INFORMATION PER SERVING
Calories 240, Total Fat 6g, Carbohydrates 38g, Fiber 9g, Protein 10g, Sodium 290mg, Cholesterol 0mg.
SOURCE (OR ADAPTED FROM)
Recipes for Healthy Kids Cookbook for Homes, TeamNutrition.usda.gov
Recipe modified by CHOICES Nutrition Education Program
Download the Recipe/Descargue la receta:
Download Spanish Chickpea Stew_0.pdf
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