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🍽️ Spanish Chickpea and Vegetable Skillet

275 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 1 pc.
• olive oil 2 tbsp
• tomato paste 1 tbsp
• bell peppers in a jar 100 g
• tomatoes, chopped 400 g
• salt pinch
• sugar 0.5 tsp
• paprika, sweet 0.25 tsp
• oregano, dried 1 tsp
• almonds, sliced 3 tbsp
• spinach leaves 150 g
• chickpeas from a can 400 g

Instructions

1. 1. Dice the onion and garlic into fine cubes.
2. 2. Heat one tablespoon of olive oil in a skillet over medium heat.
3. 3. Sauté the onions for about two minutes until they are translucent.
4. 4. Add the garlic and cook it for one minute.
5. 5. Stir in the tomato paste and let it cook for one to two minutes.
6. 6. Roughly chop the bell pepper.
7. 7. Add the bell pepper, chopped tomatoes, salt, sugar, paprika powder, oregano, and 100 milliliters of water to the skillet.
8. 8. Simmer the mixture over low to medium heat for ten to fifteen minutes.
9. 9. Stir occasionally.
10. 10. Heat one tablespoon of olive oil in a separate skillet over medium heat.
11. 11. Toast the almonds for two to three minutes until golden brown.
12. 12. Lightly salt the almonds and let them drain on kitchen paper.
13. 13. Wash the spinach and spin it dry.
14. 14. Add the drained chickpeas to the vegetables in the pot.
15. 15. Warm the chickpeas for one to two minutes.
16. 16. Add a little water if necessary to loosen the mixture.
17. 17. Add the spinach and stir until it wilts.
18. 18. Season the skillet to taste if needed.
19. 19. Plate the skillet dish.
20. 20. Sprinkle the dish with the toasted almonds.
21. 21. Serve it with potatoes, rice, or fresh baguette.

Nutrition per serving

• kcal: 275
• Protein: 13 g · Fett/Fat: 11 g · Carbs: 33 g