Finely chop the onion, carrot and garlic clove. In a saucepan with olive oil, sauté over medium heat until the vegetables are soft. Add the spinach and let it cook with the seasoning and once it begins to cook, cover it with water.
Cook for 10 minutes over low heat and at that time we add the chickpeas drained from the preserve. If necessary, add a little water to just cover the ingredients.
We put to the point of salt and cook for 5 minutes over low heat. Once the stew is prepared, before serving, we rest the casserole off the heat and covered for 5 minutes so that the aromas and flavors are mixed. We serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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