Smoky spinach and chickpea stew
Sep. 12th, 2021 08:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challengeMy experience with this one could be described as "Local man is shocked that a tomato-based dish tastes like tomatoes". I don't know what I expected.
This one is from Weight Watchers New Complete Cookbook. It's listed as a vegetable side dish, but I think it works fine as a main. It cooks up really fast, which is a nice bonus.
Recipe
Ingredients:
1 (15oz) can of stewed tomatoes
1/2-1 tsp smoked Spanish paprika (book suggests chipotle chili powder if you can't find Spanish paprika)
2 (7-8 oz) bags baby spinach or 1 lb spinach
1 (15.5 oz) can chickpeas, rinsed and drained
1/2 tsp salt
Process:
1. In a dutch oven or 4-quart saucepan over medium-high heat, combine tomatoes and paprika and bring to a boil; boil 1 minute.
2. Add spinach; cover and cook until the spinach wilts, 3-4 minutes.
3. Stir in chickpeas and salt.
4. Cover, reduce heat, and cook until spinach is just tender and the flavours are blended, about 4 minutes longer. Makes 4 portions.
Notes and adjustments:
+ I added a tsp of freeze-dried garlic and a dash of ground black pepper, because why not. Used a slightly larger amount of paprika than suggested, about 1.5tsp, and that felt right.
+ The tomato-based sauce has a very liquid texture, so you'll want to serve this with something that'll soak it, like bread (my choice) or rice.
+ I can see myself cooking this again, despite my mixed feelings about tomatoes. It might be nice with something extra added in, like mushrooms or baby corn.
This one is from Weight Watchers New Complete Cookbook. It's listed as a vegetable side dish, but I think it works fine as a main. It cooks up really fast, which is a nice bonus.
Recipe
Ingredients:
1 (15oz) can of stewed tomatoes
1/2-1 tsp smoked Spanish paprika (book suggests chipotle chili powder if you can't find Spanish paprika)
2 (7-8 oz) bags baby spinach or 1 lb spinach
1 (15.5 oz) can chickpeas, rinsed and drained
1/2 tsp salt
Process:
1. In a dutch oven or 4-quart saucepan over medium-high heat, combine tomatoes and paprika and bring to a boil; boil 1 minute.
2. Add spinach; cover and cook until the spinach wilts, 3-4 minutes.
3. Stir in chickpeas and salt.
4. Cover, reduce heat, and cook until spinach is just tender and the flavours are blended, about 4 minutes longer. Makes 4 portions.
Notes and adjustments:
+ I added a tsp of freeze-dried garlic and a dash of ground black pepper, because why not. Used a slightly larger amount of paprika than suggested, about 1.5tsp, and that felt right.
+ The tomato-based sauce has a very liquid texture, so you'll want to serve this with something that'll soak it, like bread (my choice) or rice.
+ I can see myself cooking this again, despite my mixed feelings about tomatoes. It might be nice with something extra added in, like mushrooms or baby corn.
no subject
Date: 2021-09-13 02:56 am (UTC)no subject
Date: 2021-09-13 04:00 am (UTC)no subject
Date: 2021-09-13 04:06 am (UTC)It had heat in addition to smoke; the flavour was very present and different from my other Paprika Experiences.
no subject
Date: 2021-09-13 04:26 am (UTC)no subject
Date: 2021-09-13 03:13 pm (UTC)no subject
Date: 2021-09-14 12:49 am (UTC)no subject
Date: 2021-09-14 02:25 am (UTC)You're totally welcome! It's really fun reading the recipes people post about here and offering my tuppence when I think it might be useful.