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Tomato Braised Chickpeas with Spinach and Lemon-Cumin Drizzle
This is one of my favorite vegetarian meals. It's vey quick and easy to make and you can use canned or dried chickpeas that you've cooked yourself. Don't skip the lemon-cumin drizzle and go heavy on the fresh herbs. It's hearty, healthy and delicious too!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
📝 Preparation Steps
1
Pre-heat a large sauté pan over medium-high heat. Add the olive oil and sauté the onion until it starts to soften and gently brown – about 6 to ⏱️ 8 minutes.
olive oil1 tablespoononion (thinly sliced)1
2
Toss in the smashed garlic cloves and spices, and continue to cook for a few minutes. Stir in the tomatoes, scrape up any brown bits on the bottom of the pan, cover with a lid and bring the mixture to a gentle simmer for ⏱️ 10 minutes.
garlic (smashed)2 cloves
3
Add the chickpeas and water or stock and simmer for another ⏱️ 20 minutes, covered with a lid.
4
While the chickpeas braise, combine the sour cream, lemon juice, cumin, salt and pepper in a bowl and whisk well.
5
Remove the cloves of garlic and discard. Stir the spinach into the chickpeas and simmer for just a minute or two minutes to wilt the spinach. Season to taste with more salt and pepper as needed. Serve over some basmati rice, drizzle or dollop the sour cream mixture on top and sprinkle on a good amount of fresh herbs. A naan bread on the side makes a nice accompaniment to mop up any leftover sauce.
garlic (smashed)2 cloves
Nutrition Facts
calories
227 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
7 g
sugar Content
5 g
sodium Content
1143 mg
protein Content
8 g
cholesterol Content
17 mg
carbohydrate Content
25 g
saturated Fat Content
4 g
unsaturated Fat Content
6 g
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