Vegetable Chickpea Pot with Spinach and Olives

Lovely vegetable and chickpea skillet with spinach and olives, wonderfully spiced and freezes beautifully. You get five servings right away for the coming days, and I'm sure you'll enjoy it.

By Charly · 5 servings · 45 minutes

Ingredients

• 2 Stück Onions
• 3 Stück Garlic cloves
• 2 Stück Carrots
• 2 Stück Red bell pepper
• 2 Dose Chickpeas (drained)
• 1 Dose Chopped tomatoes
• 1200 ml Water
• 3 EL Olive oil
• 2 TL Sweet paprika powder
• 1 TL Cumin, ground
• 300 g Fresh spinach
• 80 g Black olives, pitted
• 1 Stück Lemon
• 1 Bund Parsley
• Salt
• Pepper

Method

1. Peel the onions and garlic and finely dice both.
2. Peel the carrots, clean the bell pepper and cut both into small cubes.
3. Heat the olive oil in a large pot and sweat the onions, garlic and carrots over medium heat for about 5 minutes, until everything is nice and soft.
4. Add the bell pepper and cumin and toast everything for another 2 minutes, until it smells wonderful.
5. Stir in the paprika powder, add the chopped tomatoes and let everything come to a brief boil.
6. Pour in the water, add the drained chickpeas and let everything simmer gently for 20 minutes.
7. Wash the spinach thoroughly and add it to the pot until it has wilted.
8. Slice the olives into rings and stir them in so they release their flavor.
9. Finely chop the parsley and season the stew with salt, pepper and the juice of the lemon.
10. Let the stew cool briefly before filling it into containers or freezer bags in portions.