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Spinach stew with chickpeas

Spinach stew with rice
Difficulty Intermediate
Servings 4
Spinach stew with chickpeas
  • 1 Onion
  • 2 tablespoons Dill (Chopped frozen)
  • 1 tablespoon Coriander (Chopped frozen)
  • 1 tablespoon Parsley (Chopped frozen)
  • 3 teaspoons Tomato paste
  • 1 Lime (The peeling)
  • 1/5 teaspoon Cinamon
  • 1/5 teaspoon Cardemom
  • 1/5 teaspoon White pepper
  • 1/5 teaspoon Nutmeg
  • 2 Veg bouillon cubes
  • 1 teaspoon Ginger (Freshly grated)
  • 600 grams Spinach (Chopped frozen and thawed)
  • 200 milliliters Water
  • Black pepper
  • Chickpeas
Instructions
  1. Frying spices
    1. Heat up a pot with oil. Finely chop the onion and fry in the pan until a bit transparent. 
    2. Add the dill, coriander and parsley and fry for approx 10 min. Add the tomato paste and fry a bit more.
    3. Time to put in the spinach and all other ingredients. Let it boil for 20 min.
    4. Enjoy with rice or bread.