Mediterranean Chickpea Stew with Spinach & Feta
Melissa Hills
12 July 2022
A great tasting vegetarian and gluten free dish. Pair it with bread rolls for an easy meal.
What to put on label:
In the Notes section:
- Bake, covered, for 30 minutes at 180 degrees once defrosted.
- Serve with salad or vegetables or garlic bread. (These can either be supplied by yourself or the recipient can use what they have)
- Serving size: Choose from below, depending what size foil dish you used.
This will make enough to fill one large family-sized foil tin (serves 6); or 2 medium foil tins (serves 3-4 each); or 4 small individual-sized foil tins (serves about 1-2 each). [These are rough measurements]
*To make gluten free, please check ingredients for vegetable stock powder. Vegeta stock powders are all gluten free. Please specify on label which brands are used if marking as GF.
*To make dairy-free, omit the feta cheese.
Recipe is from A Saucy Kitchen.
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Ingredients
Adjust Servings
| 1 Tbsp oil | |
| 2 medium red onions, diced | |
| 2 tsp crushed garlic | |
| 1 tsp dried oregano | |
| 0.5 tsp pepper | |
| 0.25 tsp ground cloves | |
| 1tin diced tomatoes | |
| 1 cup vegetable stock Vegeta Vegetable Stock is GF | |
| 1 Tbsp balsamic vinegar | |
| 2 tins chickpeas, drained | |
| 3 cups spinach, packed | |
| 170g feta cheese | |
| 0.5 tsp salt, or to taste |
Directions
1.
Heat olive oil over a medium heat in a large pan. Add the onions and sauté for 5 minutes to soften. Add the garlic, oregano, pepper and cloves and cook another minute.
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2.
Stir in the tomatoes, stock and vinegar. Bring to a boil and then reduce the heat down to a simmer. Let cook 7-10 minutes to thicken the sauce - stir every so often.
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3.
Stir in the chickpeas, spinach and feta. Cover and cook another 2-3 minutes. Season with salt as needed.
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