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olive oil russet potato baby carrots shallots salt ground black pepper chickpeas dark raisins ground cumin pumpkin pie spice lemon juice fresh spinach leaves
Viewed: 1 - Published at: 8 years agoIngredients
- 2 Tbs. olive oil
- 1 large russet potato (12 oz.), peeled and cut into 3/4-inch cubes
- 8 oz. peeled baby carrots (1 3/4 cups)
- 2 large shallots, diced (1 cup)
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 15.5-oz. can low-sodium chickpeas, drained with liquid reserved, divided
- 13 cup dark raisins
- 1 1/4 tsp. ground cumin
- 1/2 tsp. pumpkin pie spice
- 2 Tbs. lemon juice, plus lemon wedges for garnish
- 4 oz. fresh spinach leaves (2 cups)
Method
- Heat oil in large nonstick skillet over medium-high heat.
- Add potato, carrots, shallots, salt, and pepper; saute 3 minutes.
- Add chickpea liquid, raisins, cumin, and pumpkin pie spice.
- Toss to blend, and bring to a simmer.
- Cover; simmer over medium-low heat 8 minutes.
- Mix in 1 cup chickpeas.
- Cover, and simmer 2 to 4 minutes more, or until potato and carrots are just tender.
- Place remaining chickpeas on plate, and mash coarsely with fork.
- Mix crushed chickpeas and lemon juice into stew.
- Mound spinach on top.
- Toss gently 1 to 2 minutes, or until spinach is reduced in volume, adding more water, salt, and pepper, if desired.
- Divide stew among shallow bowls.
- Serve with lemon wedges.
