Finely chop the onion, carrot, and garlic clove. In a pot with olive oil, sauté over medium heat until the vegetables soften. Add the spinach and let it cook with the seasoning, and once it starts to cook, cover with water.
Cook for 10 minutes over low heat, and at that moment, add the drained chickpeas from the can. If needed, add a little water just to cover the ingredients.
Season with salt and cook for another 5 minutes over low heat. Once the stew is prepared, before serving, let the pot rest off the heat and covered for 5 minutes to allow the aromas and flavors to blend. Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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