Chickpea and Spinach Stew

Ingredients

• 300 g Chickpeas Dry
• 120 g Onions
• 120 g Carrots
• 60 g Spinach
• 30 g Garlic
• 30 g Almond Milk Unsweetened Plain Refrigerated

Steps

1. Soak chickpeas in water for 8 hours.
2. Drain and boil chickpeas until tender.
3. Sauté onions and carrots in a pot.
4. Add garlic and cook for 1 minute.
5. Add chickpeas, spinach, and almond milk. Simmer until spinach is wilted.
6. Heat to 74 °C (74 °C (165 °F)) to ensure food safety.

Per serving

319 kcal · protein 17.5 g · carbs 53.7 g · fat 5 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: dairy, nuts

Labels: vegetarian, gluten-free, egg-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.