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An autumn warmer.  This super nutrient and dense vegetarian chickpea stew makes a great family dinner.  It’s cheap and easy to make, plus, it’s packed with protein, fibre and iron (if you add the spinach).  Serves 4-6

2 tablespoons olive oil

1 large yellow onion, finely diced


1/2 inch piece of ginger, minced

4 large garlic cloves, minced

1 serrano chili, seeded and minced

1 teaspoon garam masala

1 teaspoon paprika

1 teaspoon coriander

½ teaspoon cumin

¼ teaspoon turmeric

1 cup water

2 29-ounce cans chickpeas, drained and rinsed

1 14-ounce can crushed tomatoes

5 ounces baby spinach, cleaned and roughly chopped (optional)

cooked brown rice or quinoa, to serve (optional)

yogurt, chopped cilantro, and fresh lime wedges, for serving (optional)



1. Heat olive oil in a large sauté pan over medium heat.

2. Add onion and a large pinch of salt and sauté for 10 minutes, until the onion is translucent and softened.

3. Add ginger, garlic, chilli, and spices and sauté for 2 more minutes.

4. Add 1 cup of water to the pan to deglaze, using your spoon to scrape up any nice bits that may have stuck to the pan.

5. Transfer everything to the crockpot and add chickpeas, canned tomatoes, and a large pinch of salt.

6. Set the crockpot to low and cook for 6 hours. If using, add the spinach for the last 20 minutes of cooking. Season to taste with salt and pepper.

7. Serve with brown rice or quinoa and top with yogurt, chopped cilantro and a squeeze of fresh lime juice, if desired.

Recipe by GOOP  www.goop.com

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