Chickpea and Spinach Stew:

This is a very delicious and yummy recipe. Stews are great when the weather outside is cold, but this is so good that I think even in the warm weather I might even make it. I have made this a few ways which I will explain to you. But first let's start with the ingredients.


2 Tbsp. olive oil
1 onion chopped
2 cloves garlic, pressed (or chopped)
--In a large pot, cook the onions and garlic in oil for aprox. 5 minutes.
(If you are not a fan of onions or garlic then skip this step or perhaps you like them and a family member does not. Then get two pots out - one for you and one for them. In one pot cook the onions and garlic and the other pot just leave sitting for a few moments)

To the pot(s) add:
2 cans of chickpeas
1 can diced tomatoes or several fresh roma (or another kind) of tomatoes, diced
{If I use fresh, I like the small tomatoes and I cut them in halfs or thirds}
Optional: If you have a picky eater then take some of the chickpeas and mash them up using the food processor.
Also, to the pot add some seasoning:
1 tsp. cumin (or to your taste)
1 Tbsp Italian seasoning (or to your taste)
1/2 tsp. Celtic Sea Salt (optional)
1 Tbsp. honey (optional) - I have tried it with and without the honey, doesn't seem to make much of a difference

Cover and simmer for 15 minutes. Then place fresh spinach in stew, stir, let it simmer, till spinach wilts.


Extra ideas:
--Instead of using diced tomatoes or fresh tomatoes can use a can of tomatoe sauce for those who do not like chunky tomatoes.
--My husband likes the chickpeas ground up by the food processor and the tomatoe paste and he did like the spinach leaves. To spice it up, when he ate it he crunched up corn chips which gave him that added crunch.
--You can also mix in brown rice to add some extra flavor and protein.

Chickpea stew with brown rice mixed in: