• Nichole Dandrea-Russert

Easy Peasy Chickpea Spinach Cazuela

Updated: May 27




Okay, so a cazuela was not really used here, in fact, I had to look up the meaning of "cazuela" after eating my favorite dish, Spinach Chickpea Cazuela, at a local Spanish tapas restaurant here in Atlanta called Barcelona.


From Wikipedia: 

"Cazuela is the common name given to a variety of dishes, especially from South America. It receives its name from the cazuela (Spanish for cooking pot) in which it is cooked. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together."



In this case, chickpeas are the "meat" and spinach is the veggie — and this dish is one of my faves for two reasons: it's packed with flavor and super easy. Oh and it's really nutritious! Okay, that's three great reasons to make this dish now. The recipe below calls for two BPA-free cans of chickpeas that'll make enough for four servings or lunch for the week.


Is anyone else cumin-obsessed? I think the cumin makes this dish that's also bursting with clean healing flavors from spinach, garlic and lemon. The fiber and protein from the chickpeas make for a super satisfying meal. Let me know what you think!




Ingredients

  • 2 BPA-free cans of chickpeas, save the brine

  • 2 Tbsp olive oil

  • 1 small yellow onion, chopped

  • 2-3 cloves of garlic, minced

  • 1/4 cup veggie broth

  • 3-5 cups raw spinach (depending on how deliciously green you want it)

  • 2 Tbsp cumin

  • squeeze of two medium lemons or 1 large

  • 1/4 tsp cayenne (optional, if you like it spicy)

  • salt and pepper to your liking

Optional: top with nutritional yeast!


How to Make

  1. Add the chickpeas (separate the brine) to a large bowl and, with a wooden spoon or fork, mash half of the chickpeas until they are a bit crumbly or in smaller pieces. Set aside.

  2. Heat the olive oil on medium heat in a wok or large stovetop pan. 

  3. Add the chopped onion, cook for two minutes in the pan.

  4. Add the minced garlic and the veggie broth, cook for an additional two minutes.

  5. Add the chickpeas plus 3/4 c of the brine. Mix together with the onion and garlic. 

  6. Add the cumin, cayenne, squeeze of lemon. Mix together and let simmer until all of the liquid (brine and veggie broth) is completely absorbed.

  7. Finally, add the spinach and mix into the chickpeas until the spinach is wilted. 

  8. Add salt and pepper to taste. 

  9. Enjoy with lemon wedges!



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