Mediterranean Chickpea Stew

Instructions

1. Step 1

   Drain and rinse the chickpeas thoroughly in a colander, then let them drain while preparing the stew.

   Cookware: colander

2. Step 2

   Heat the olive oil in a large pot over medium heat. Add the onion and red bell pepper and cook, stirring occasionally, until softened.

   Timer: 7 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 1.0 piece Onion, 1.0 piece Red Bell Pepper

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic, tomato paste, cumin, smoked paprika, oregano, and red pepper flakes. Stir over medium heat until fragrant and the tomato paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Dried Oregano, 12.0 gr Garlic, 2.0 gr Ground Cumin, 2.0 gr Smoked Paprika, 30.0 gr Tomato Paste, 0.5 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the tomatoes, chickpeas, vegetable stock, bay leaf, salt, and black pepper. Increase to high heat and bring to a boil.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 480.0 gr Chickpea, 1.0 gr Ground Black Pepper, 5.0 gr Salt, 400.0 gr Tomato, 500.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

5. Step 5

   Reduce to low heat and simmer uncovered, stirring occasionally, until the stew thickens and the flavors meld.

   Timer: 20 min (fixed)

   Cookware: large pot, wooden spoon

6. Step 6

   Remove the bay leaf. Stir in the spinach and cook over low heat just until wilted.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 gr Spinach

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the pot from the heat, then stir in the lemon juice and parsley. Taste and serve hot.

   Ingredients used: 15.0 gr Flat-Leaf Parsley, 15.0 ml Lemon Juice

   Cookware: large pot, wooden spoon