Spiced Chickpea & Spinach Stew with Crispy Garlic Oil & Feta
Chickpea and tomato stew simmered with onion, garlic and spices, wilted with spinach, topped with feta and crispy garlic oil.
- 400 g canned chickpeas
- 150 g fresh spinach
- 120 g onion
- 5 cloves garlic cloves
- 200 ml canned chopped tomatoes
- 200 ml vegetable stock
- 4 g ground paprika
- 3 g ground coriander
- 60 ml olive oil
- 80 g feta cheese, crumbled
- 1 tbsp lemon juice
- 4 g sea salt
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Dice onion finely. Slice 4 garlic cloves thinly and mince 1 garlic clove. Drain and rinse canned chickpeas.
- Step 2
Heat 30ml olive oil in a large pot over medium heat. Sauté diced onion for 4 minutes until softened. Add minced garlic, paprika and ground coriander, cook for 1 minute until fragrant.
- Step 3
Add canned tomatoes, vegetable stock and drained chickpeas. Bring to a simmer and cook for 8 minutes, stirring occasionally.
- Step 4
Stir in fresh spinach in batches until wilted, approximately 2 minutes. Taste and season with salt and lemon juice.
- Step 5
While stew cooks, make crispy garlic oil: heat remaining 30ml olive oil in a small frying pan over medium heat. Add sliced garlic and cook gently for 3 minutes, stirring frequently, until golden and crispy. Do not allow to burn.
- Step 6
Divide stew between two bowls. Top each with crumbled feta cheese and drizzle with crispy garlic oil (including the garlic slices). Serve hot.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →