Chickpea & Spinach Stew

• porții: 4-6
• timp activ: 15 min
• timp total: 45 min

Ingrediente

2 tablespoons olive oil

1 medium onion, minced

10 ounces cherry tomatoes, halved

2 medium celery stalks, chopped

2 tablespoons dried thyme

½ teaspoon crushed red pepper flakes

2 tablespoons tomato paste

4 garlic cloves, minced

1½ ounces sun-dried tomatoes, julienned

1½ (15.5 ounce) cans chickpeas, drained

5 tablespoons freshly squeezed lemon juice

Salt and freshly ground black pepper

2 cups bone broth / cup heavy cream, plus extra for garnish

4 ounces fresh spinach

Fresh parsley, for garnish

Instrucțiuni

1. Place a medium-size deep skillet over medium heat and add the olive oil. Once the oil is hot, add the onion, cherry tomatoes, and celery and sauté until the onions are golden brown.

2. Add the thyme and red pepper flakes and stir for another minute.

3. Add the tomato paste, garlic, and sun-dried tomatoes. Cook for another 2 to 3 minutes.

4. Add the chickpeas, lemon juice, and salt and pepper to taste and stir for another 2 minutes. (To thicken the stew, save a couple of spoonfuls of chickpeas and mash them with a fork in a small bowl with a couple of tablespoons of the broth before adding to the pan. Traditionally, a thick and silky texture is achieved by another starch, like bread or potatoes-but using this method, you will get a similar texture without the extra starch.)

5. Add the bone broth and cream to the skillet and stir to help dissolve the paste. Add more salt and pepper to taste.

6. Bring to a boil, reduce the heat, and simmer for 10 minutes.

7. Add the spinach and cook for another couple of minutes, until wilted, and it is ready to serve.

8. Top with fresh parsley and a bit more cream for decoration.