Week 3dinner·35 min·4 servings·easy
Smoky Citrus Chickpea & Tomato Stew
Mediterranean / Maghrebi-inspired
Ingredients
- 2 15-oz cans canned chickpeas
- 1 14.5-oz can canned diced tomatoes
- 1 medium yellow onion
- 4 cloves garlic
- 1 medium bell pepper
- 1 whole orange
- 0.5 whole lime
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1.5 tsp ground cumin
- 0.25 tsp chipotle powder
- 3 cups baby spinach
- 3 cups cooked quinoa or rice
- 1 tsp salt
- 0.25 tsp black pepper
Steps
- 1Heat oil in a pot over medium. Cook diced onion and bell pepper 6 minutes until soft.
- 2Add garlic, smoked paprika, cumin, and chipotle; stir 1 minute until fragrant.
- 3Add diced tomatoes, drained chickpeas, 1 cup water, salt, and pepper. Simmer 15–18 minutes.
- 4Stir in zest and juice of the orange plus a squeeze of lime. Fold in spinach until wilted.
- 5Serve over leftover quinoa or rice from earlier in the week.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
vegetarianchickpeasstewone-potmeal-prephigh-fibercitrus
