Spanish Chickpea and Spinach Stew with Chorizo-Spiced Tempeh
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This Spanish-style vegetarian stew is a hearty and flavorful dish that's perfect for a low-carb dinner. The chickpeas and spinach are simmered in a rich tomato and paprika sauce, while the tempeh is seasoned with smoky chorizo spices for a satisfying meaty texture. Serve it with a side of crusty bread or over a bed of cauliflower rice for a complete and delicious meal.
Meat, Eggs, & Dairy
- 8 ounces tempeh
Fresh Produce & Herbs
- 1 whole onion
- 1 whole red bell pepper
- 1 bunch spinach
Seasonings & Spices
- 4 cloves garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- to taste salt
- to taste pepper
Pantry Items
- 2 cups vegetable broth
- 1 can diced tomatoes
- 2 cans chickpeas
- 2 tablespoons olive oil
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