Spicy Ditalini and Chickpea Stew
This one-pot chickpea stew with pasta is simmered with fragrant spices and lots of aromatic vegetables for a hearty vegetarian meal.
Spicy Ditalini and Chickpea Stew
Total Time 40 minutes
Servings 6 Servings
Calories 242 kcal
Ingredients
- 2 tbsp. canola oil
- 1 onion chopped
- 1 carrot chopped (about 3 oz.)
- 1 stalk celery chopped (about 1 oz.)
- 3 cloves garlic minced
- 1 tbsp. fresh gingerroot minced
- 1 tsp. each ground cumin coriander and paprika
- 1/2 tsp. salt
- 1/4 tsp. each dried oregano chili flakes and pepper
- Pinch cayenne pepper
- 1/4 cup tomato paste
- 3 cups/24 oz. sodium-reduced vegetable broth
- 1 can/19 oz. no-sodium chickpeas drained and rinsed
- 4 oz. ditalini
- 6 cups/4 oz. spinach
- 2 tbsp. finely chopped fresh cilantro
Instructions
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Heat oil in large saucepan set over medium heat; cook onion, carrot, celery, garlic and ginger for about 5 minutes or until vegetables start to soften. Add cumin, coriander, paprika, salt, oregano, chili flakes, pepper and cayenne; cook, stirring, for about 2 minutes or until spices are fragrant. Stir in tomato paste; cook for 1 minute.
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Stir in broth, 2 cups water and chickpeas; bring to boil. Reduce heat to medium; simmer for about 10 minutes or until vegetables are tender and broth is flavourful.
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Stir in ditalini. Cook, stirring occasionally, for about 10 minutes or until pasta is tender and broth thickens. Stir in spinach and cilantro; cook for about 1 minute or until spinach is wilted.
Recipe Notes
Tip:
- Serve stew with dollop of low-fat yogurt for added richness.
A SharethePasta.org original recipe.
