middle-eastern

Syrian Spinach and Chickpea Stew with Lemon and Coriander

Name: Syrian Spinach and Chickpea Stew with Lemon and Coriander
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 180 g cooked chickpeas (drained); 123 g spinach (fresh); 65 g onion (diced); 5 g garlic (minced); 15 g olive oil; 16 g tomato paste; 2 g ground coriander; 20 g lemon juice; 49 g pita bread; 164 g water; 2 g salt; 0.82 g black pepper

This simmered dish pairs cooked chickpeas with spinach, ground coriander and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan

Set your calorie target 650 kcal

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Estimated macros per portion

26 g Protein

93 g Carbohydrates

23 g Fat

22 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g cooked chickpeas (drained) 295 kcal
123g spinach (fresh) 28 kcal
65g onion (diced) 26 kcal
5g garlic (minced) 7 kcal
15g olive oil 133 kcal
16g tomato paste 13 kcal
2g ground coriander 6 kcal
20g lemon juice 6 kcal
49g pita bread 135 kcal
164g water 0 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

onion (diced)olive oil
Heat olive oil in a saucepan over medium heat and saute onion until softened, 5 to 7 minutes.
garlic (minced)ground coriander
Add garlic and ground coriander; cook 30 seconds until fragrant.
cooked chickpeas (drained)tomato pastewater
Stir in tomato paste, then add chickpeas and water; simmer 5 minutes.
spinach (fresh)
Add spinach in batches, letting it wilt, then simmer 3 to 4 minutes until the stew is cohesive.
lemon juicesaltblack pepper
Finish with lemon juice, salt, and black pepper.
pita bread
Serve warm with toasted pita on the side.