Eosinophilic Esophagitis Friendly Classic Chickpea Stew
Total time50 min
Prep time15 min
Cook time35 min
5.0(22)
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 cups baby spinach, loosely packed
- 1 tbsp fresh lemon juice
- ¼ cup fresh parsley, roughly chopped (optional)
For serving
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic, cumin, smoked paprika, coriander, and cayenne. Stir constantly until fragrant, about 1 minute, watching closely so the garlic does not brown.
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