Spanish Chickpea and Spinach Stew with Saffron Rice and Roasted Red Peppers
T
gita
0 Likes
·
0 meals
·
0 Menus
Tonight, let's make a vibrant Spanish Chickpea and Spinach Stew! First, preheat your oven to 450°F (232°C) to roast the red peppers - this takes about 30 minutes. While they roast, get the onion and garlic sautéing. The stew simmers for 15 minutes while you cook the aromatic saffron rice. Finally, wilt in spinach and roasted peppers, then brighten with parsley and lemon. This flavorful, healthy meal will be ready in about an hour. Enjoy!
Fresh Produce & Herbs
- 1 whole yellow onion
- 5 ounces baby spinach
- 2 whole red bell pepper
- 1/2 bunch parsley
- 1 whole lemon
Seasonings & Spices
- 2 cloves garlic
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pantry Items
- 1 cup long-grain rice
- 1 can chickpeas
- 1 can diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons olive oil
Related Recipes:
