I used Wil Yeung's video as a base for this.
It came out really tasty, and made a load. I had it for lunch, got 2 more portions in the fridge, and froze at least 5 more.
Chickpea stew
Ingredients
- 3 red onions
- 5 cloves garlic (I used 2 tsps garlic ginger paste)
- 3 medium potatoes
- 3 tbsp olive oil
- 2 tsp cumin seeds
- 1 tsp chili powder
- 1 generous tbsp sweet paprika
- 1 tbsp cinnamon
- few sprigs fresh thyme
- 2 cans 400ml chickpeas (drained)
- 1 800ml can San Marzano whole tomatoes
- 1.6L water (2 of the tomato cans)
- 2 tsp salt
- 1 bag spinach
- ¼ cup chopped pitted dates
Directions
- Dice the onions, finely chop the garlic, and peel and cube the sweet potato
- Heat up a stock pot on medium heat. Add the olive oil
- Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
- Give the pot a good stir and add the thyme
- Add in the potato and chickpeas. Stir well
- Add in the tomatoes and crush to release it's juices
- Pour in two tomato cans worth of water
- Add the salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
- Wash spinach
- Add the spinach into the stew along with the dates
- Transfer 3 cups of stew into a blender and blend on medium high
- Pour the blend back into the stew and give it a good stir
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