Chickpea spinach tomato stew
Chef
Raymond Wesolowski
Hospital
University of Pittsburgh Medical Center, Presbyterian Hospital
Yield
20 servings
Recipe type
Plant-based
ingredients
Ingredients
1/4 cup plus 1 tablespoon sesame oil
5 ounces onion, pre-diced to 1/4 inch
1/4 cup chopped garlic
3 tablespoons ginger puree
1 tablespoon ground cumin
1 tablespoon garam masala
1 tablespoon ground coriander
1 3/4 teaspoons dark chili powder
1 3/4 teaspoons turmeric
1 tablespoon Mrs. Dash
2 pounds diced canned tomatoes (no salt)
3 pounds canned garbanzo beans
2 1/2 cups cold water
6 2/3 ounces chopped frozen spinach, cooked
3 tablespoons lime juice
5 ounces onion, pre-diced to 1/4 inch
1/4 cup chopped garlic
3 tablespoons ginger puree
1 tablespoon ground cumin
1 tablespoon garam masala
1 tablespoon ground coriander
1 3/4 teaspoons dark chili powder
1 3/4 teaspoons turmeric
1 tablespoon Mrs. Dash
2 pounds diced canned tomatoes (no salt)
3 pounds canned garbanzo beans
2 1/2 cups cold water
6 2/3 ounces chopped frozen spinach, cooked
3 tablespoons lime juice
preparation
Instructions
1. In a hot kettle or pot, place oil, onion, garlic, and ginger. Sweat to cook out the raw flavor, about 4 to 5 minutes.
2. Add in dry spices and cook for an additional 4 to 5 minutes.
3. Add tomatoes, garbanzo beans, and water. The stew should appear thick with liquid at the bottom of the cooking vessel. Simmer for 8 to 10 minutes.
4. Add spinach and stir to incorporate. Add lime juice.
5. Remove from heat. Keep warm for service.
2. Add in dry spices and cook for an additional 4 to 5 minutes.
3. Add tomatoes, garbanzo beans, and water. The stew should appear thick with liquid at the bottom of the cooking vessel. Simmer for 8 to 10 minutes.
4. Add spinach and stir to incorporate. Add lime juice.
5. Remove from heat. Keep warm for service.
