Chickpea And Spinach Stew
- 1 cup water
- 10 ounces baby spinach
- 1 tablespoon ghee
- 1 small yellow onion, finely chopped
- 3 garlic cloves, chopped
- 1 large tomato, peeled, seeded and coarsely chopped
- 2 teaspoons paprika
- 1/2 teaspoon cumin, ground
- 1 pinch ground cloves
- 1 pinch salt, to taste
- 1 pinch ground black pepper, to taste
- 2 15oz can chickpeas, with their liquid
- 1/4 cup golden raisins
- Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
- Wipe out the skillet. Add ghee to the skillet and heat until shimmering. Add the onion, garlic and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spices, salt and pepper and cook for 1 minute. Add the chickpeas and the liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes.
- Transfer the chickpea stew to 4 deep bowls.
Fabulous fiber has your colon screaming for more of this dish! With half of your daily fiber needs met with only half a cup, the type of insoluble fiber in garbanzo beans feeds not only your body’s need for protein, but your colon cells’ need for energy as well. Add to this an abundance of molybdenum, manganese, folate, iron and zinc and you have a meal designed to support even the most sluggish of colons!