Mediterranean Chickpea Stew with Artichokes and Olives
Equipment
- Large pot
- Wooden spoon
- Can opener
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 1/2 cup pitted Kalamata olives, halved
- 1 can (14 ounces) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 2 cups fresh spinach
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens. Stir in the garlic and cook for one minute more.
- Add the chickpeas, diced tomatoes, vegetable broth, and oregano. Season with salt and pepper. Bring the mixture to a simmer and cook for 15 minutes.
- Stir in the artichoke hearts and olives. Let everything cook together for another 5 minutes. Add the spinach and stir until it wilts.
- Remove the pot from the heat. Serve the stew with lemon wedges on the side.
Notes
Add the spinach right at the end so it stays bright and does not overcook. If the stew thickens too much on the second day, loosen it with a splash of broth when reheating. Leftovers keep well in the fridge for three days.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Can opener
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Can opener