Ingredients20 m servings 363
- Heat 2 tablespoons oil in a large skillet over medium-low heat. Cook onion and rosemary, stirring, until fragrant, about 1 minute. Stir in garlic powder, paprika, and tomato paste and cook, stirring, 15 seconds. Add chickpeas, tomatoes, spinach, salt, pepper, and water and bring to a boil. Reduce to a simmer and cook, covered, over low heat, stirring occasionally, until flavors have combined and mixture is piping hot, 5 to 7 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium heat. Cook panko, stirring, until toasted and lightly browned, about 3 minutes.
- Divide stew among serving bowls and top each with 2 tablespoons panko.
Per Serving: 363 calories; 15.5 47.7 13.5 0 640 Full nutrition
ReviewsRead all reviews 3
Good, quick Vegan meal. I made it as written, accept I finely cut up some ends of gluten free bread and sautéed them in vegan butter instead of the panko. I'll be trying this recipe with fresh o...
I stuck all the ingredients in a crock pot with an extra cup of water on high for about 5 hours and my whole family loved it. I didn't drain the spinach either, just thawed it a little in the mi...