Chickpea, Potato And Spinach Stew
serves 2-4
This aromatic, hearty North African-inspired vegetable stew is delicious as a side to grilled or roasted meat -- or as a complete and nutritious one-pot meal on its own.
See step-by-step instructions and photos at the Cookthink blog.
1 cinnamon stick
1 bay leaf
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon anise seeds
1 red onion, finely chopped
2 cloves garlic, minced
1 jalapeno chile, diced
1/4 cup olive oil
1 can whole peeled tomatoes
2 small Yukon gold potatoes, cut into small cubes
2 cans chickpeas, rinsed and drained
2 cups water
2 cups packed spinach leaves
prep: 10 minutes
total: 40 minutes
medium skillet
dutch oven
colander
1. Prep all the ingredients. Combine the cinnamon stick, bay leaf, cumin, coriander and anise seeds in a medium dry skillet. Bring the spices to medium heat, tossing often until they lightly smoke, about 2 minutes. Empty them into a spice grinder or mortar and pestle and grind them to a powder.
2. Heat the olive oil in a dutch oven over medium-high heat. Add the onions, garlic and jalapeno and season with a generous sprinkling of salt. Cook, stirring often, 1 minute.
3. Add the ground spices and cook, stirring often, 2 minutes. Add the tomatoes, potatoes, chickpeas and water. Bring the stew to a boil then reduce to a simmer. Simmer, covered, 20 minutes.
4. Stir in the spinach and simmer, uncovered, until the spinach is wilted, about 5 minutes. Add more salt and pepper to taste.
