Mediterranean Spinach Chickpea Stew

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  1 dash or 0.4g

• Tomatoes, Whole Peeled

  San Marzano

  1 cup or 242g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Spinach

  Frozen, chopped or leaf, unprepared

  3 cup or 468g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Allspice

  Spices, ground

  1 tsp or 2g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Paprika

  Spices

  1 tsp or 2g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  1 cup or 60g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Orzo

  Barilla

  4 oz or 112g

Directions

1. In a large pot, heat olive oil over medium heat until shimmering. Add the chopped onions and minced garlic, cooking for 3 to 5 minutes until softened.
2. Add the tomatoes with juices, chopped spinach, drained and rinsed chickpeas, and broth. Stir in chopped parsley, salt, black pepper, and spices.
3. Bring to a boil over medium-high heat, then reduce to low and simmer partially covered for 25 minutes, stirring occasionally.
4. Stir in the orzo and cook for another 10 minutes until tender.
5. Remove from heat and finish with lemon juice and a drizzle of olive oil.

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