Chickpea and Spinach Stew
35 mins (prep 15, cooking 20)
17 ingredients
4 servings
"Tomato, golden raisins and saffron transform canned chickpeans in this sweet and savory specialty of Seville from Spanish cookbook author Janet Mendel." Recipe from Food & Wine and was one of their 30 Best Fast Recipes Ever. Recommends serving it with warm, crusty bread. You can also top it off with a spoon of brown rice or some sliced chicken breast for the meat lovers in your family. NOTE: This can also be made in a crockpot by simply adding all ingredients (except the water and oil) into the crockpot and cooking 2 hours on high.

Categories:  <-60-mins , stew , european , spanish , main-dish , beans , vegetarian , one-dish-meal , chickpeas~garbanzos , time-to-make ,
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Serving Size (215.2 g)
Servings 4
Amount per Serving
Calories 605.24 Calories from Fat 192.33
% Daily Value *
Total Fat 21.37g 131.5%
Saturated Fat 2.76g 55.2%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 36.46mg 6.08%
Total Carbohydrate 87.69g 116.91%
Dietary Fiber 20.51 g 328.15%
Sugars 11.38 g %
Protein 21.26g 170.11%
Vitamin A 71.23IU% Vitamin C 5.85mg%
Calcium 121.83mg% Iron 7.48mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
baby spinach, large garlic cloves, seasoning salt, sweet paprika, ground cumin, ground cloves, fresh ground pepper, small onion, large tomato