Italian chickpea stew

Name: Italian chickpea stew
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 550 grams salad potato (such as Charlotte); 250 grams trimmed, washed spinach leaves; 4 Tbsps light olive oil; 1 red onion, finely chopped; 2 garlic cloves, finely chopped; 1 teaspoons dried crushed chilli; 200 milliliters dry white wine (2 small glasses); 6 plum tomatoes, peeled, seeded and diced; 410 grams 2x chickpea (preferably organic), drained and rinsed; 2 Tbsps lemon juice; 6 Tbsps chopped fresh parsley; 2 Tbsps chopped fresh mint; 4 Tbsps extra-virgin olive oil

If you have roughly 50 minutes to spend in the kitchen, Italian chickpea stew might be a tremendous gluten free and dairy free recipe to try. This recipe serves 8. One serving contains 362 calories, 8g of protein, and 22g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires chickpea, plum tomatoes, olive oil, and parsley. It can be enjoyed any time, but it is especially good for Winter. It works well as a hor d'oeuvre. This recipe is typical of Mediterranean cuisine.

Instructions

Cook the potatoes in salted boiling water for 15-20 minutes until tender. Meanwhile, tip the spinach into a colander or sieve, pour boiling water over it from the kettle so the spinach wilts, then hold it under the cold tap until its cooled down. Shake it well and leave to drain.

Ingredients you will need

Potato

Spinach

Shake

Water

Equipment you will use

Colander

Sieve

Drain the potatoes and cut into 1cm dice.

Ingredients you will need

Potato

Heat the light olive oil in a large pan and cook the onion and garlic over a low heat for 3-4 minutes until soft and translucent.

Ingredients you will need

Light Olive Oil

Garlic

Onion

Equipment you will use

Frying Pan

Add the chillies and wine, tip in half the tomatoes and cook over a moderate heat until nearly all the wine has evaporated. Stir in the chickpeas, diced potatoes and spinach and cook for 5 minutes.

Ingredients you will need

Chickpeas

Chili Pepper

Potato

Tomato

Spinach

Wine

Add the lemon juice, parsley, mint, extra virgin olive oil and remaining tomatoes. Season with salt and pepper to taste. If the stew seems a little dry, add a splash of water or vegetable stock.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Vegetable Stock

Lemon Juice

Tomato

Parsley

Water

Mint

Stew

Equipment

Colander

Sieve

Frying Pan

Ingredients

Servings:

550grams

salad potato (such as Charlotte)250grams

trimmed, washed spinach leaves 4Tbsps

light olive oil 1

red onion, finely chopped 2

garlic cloves, finely chopped 1teaspoons

dried crushed chilli 200milliliters

dry white wine (2 small glasses)6

plum tomatoes, peeled, seeded and diced 410grams

2x chickpea (preferably organic), drained and rinsed 2Tbsps

lemon juice 6Tbsps

chopped fresh parsley 2Tbsps

chopped fresh mint 4Tbsps

extra-virgin olive oil

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew can be paired with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. You could try Nickel & Nickel Quicksilver Cabernet Sauvignon. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 120 dollars per bottle.