Chickpea Stew with Spinach & Feta

Ingredients

• 1/2 (55 g) red onion
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 2 garlic cloves
• 2 (240 g) tomatoes
• 1 tsp (2 g) smoked paprika and cumin
• 1 cup (180 g) chickpeas, rinsed
• 3/4 cup (180 ml) low-sodium vegetable broth
• 2 1/2 cups (80 g) spinach
• 1/2 cup (110 g) plain Greek yogurt, 2%
• 3 tbsp (28 g) feta, crumbled
• 1 3/4 tbsp (7 g) parsley

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Method

1. Soften the onion in the oil over low heat, 6 minutes, the garlic for the last one.
2. Grate the tomatoes into the pan and cook 5 minutes with the paprika and cumin.
3. Add the chickpeas and broth and cook 12 minutes uncovered, until thick.
4. Off the heat, stir in the spinach; temper the yogurt with a spoonful of the hot liquid and stir it in. Top with the feta and parsley; taste and salt if needed.