HEARTY CHICKPEA AND SPINACH STEW

 Today you will know how to prepare HEARTY CHICKPEA AND SPINACH STEW

👉4 Servings

👉30 Min

👉401 Cal

Ingredients

2 (15 ounce) cans low-sodium chickpeas, rinsed,divided

1 tablespoon olive oil

12 ounces 93%-lean ground ½ teaspoon dried oregano turkey

½ teaspoon fennel seeds, crushed

½ teaspoon crushed red pepper

1 medium onion, chopped (1 cup)

2 medium carrots, diced (3/4 cup) 4 cloves garlic, minced, or 1/2 teaspoon garlic powder

3 tablespoons tomato paste

1 (32 ounce) carton low-sodium chicken broth (4cups)

¼ teaspoon ground pepper

½ teaspoon salt

3 cups IQF (individually quick-frozen) spinach (8oz.)

1/4 cup grated Parmesan cheese (Optional)

Instructions

Mash 1 can chickpeas with a potato masher or fork. Set aside. Heat oil in a large pot over medium-high heat. Add

turkey, oregano, fennel seeds, and crushed red pepper, cook, crumbling with a wooden spoon, until the turkey is no longer pink, 2 to 3 minutes. Add onion, carrots, and garlic (or garlic powder); cook, stirring often, until softened and fragrant, 3 to 4 minutes. Add tomato paste; cook, stirring, for 30 seconds.

Add broth, the mashed and whole chickpeas, pepper, and salt to the pot. Cover and bring to a simmer. Reduce heat to medium and cook, covered, at a brisk simmer until the vegetables are tender and the flavors have blended, about 10 minutes.

Add spinach and increase heat to medium-high, Cook, stirring, until the spinach is heated through, 1 to 2 minutes. Ladle the soup into bowls. Garnish each serving with 1 Tbsp. Parmesan, if desired.

Read more >>>>