Prep Time:
15 minutes
Cook Time
20-25 minutes
Serving Size
1 cup
Serves
5
Ingredients
1.5 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 cups 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
1.5 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 5 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.
SOURCE
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_1.pdf
(445.09 KB)
