Spanish Chickpea Stew
This Recipe was submitted by Randy Hopewell* of Skyline School District
to the "Recipes for Healthy Kids" contest sponsored by Let's Move and USDA
Servings: 6
Printable version
Ingredients:
- 3 Tbl. canola oil
- 2 c. yellow onion, chopped
- 2 tsp. sweet paprika
- ½ tsp cumin
- 12 oz. frozen spinach
- 1½ c. chicken or vegetable stock
- 1 can (14.5 oz.) tomatoes
- 2 tsp Red wine vinegar
- ¼ tsp. black pepper, freshly ground
Directions:
1. Heat the oil in a large stock pot, add the garlic and sauté for a minute, then add the onions and sauté until they are translucent.
2. Add the paprika and cumin and sauté until aromatic.
3. Add the spinach and sauté until heated through, and then add the chickpeas, raisins, tomatoes and stock.
4. Bring to a boil then reduce to a simmer. Cook until the raisins plump, about 15 minutes.
5. Add the vinegar and pepper.
Nutrition: (Serving size: 1 cup)
calories: 309 protein: 10.5g total carbohydrate: 44.7g total fat: 9.9g
sugars: 23.2g sodium: 280mg dietary fiber: 6.4g saturated fat: 0.9g
*I went to school with Randy at Bastyr University!
We tried this recipe at home [5/4/11] and everyone loved it; absolutely yummy!