I made this the other week to have on hand for lunch and dinner, and I think it's one of my healthiest, cheapest and easiest recipes to prepare. I originally found the recipe in a cookbook I borrowed from a friend, and I can't remember the name of the book! So please, don't sue me. I add chicken to this to bulk it up, and it makes about 3 servings, possibly 4 if you're eating a salad along with it or another side. I like to top if with a little freshly grated parmesan cheese if I have it on hand. One of the best things about this recipe is that you can make it at any time of the year, substituting fresh or frozen ingredients depending on the time of year (baby spinach and cherry tomatoes instead of frozen chopped spinach and canned tomatoes, for example). Which means that if you keep the frozen ingredients on hand, this is a quick and easy dish to prepare when you've got nothing else in the house.
Spinach, Tomato and Chickpea Stew
4 chicken thighs, bone in, skin removed
1/2 tbsp extra virgin olive oil
1 large red onion or 1/2 white onion, sliced
2 garlic cloves, minced
1 - 2 tsp sweet paprika
pinch of cayenne
1/2 tsp ground coriander
1 package (10 oz) frozen spinach or 4 cups baby spinach
1 can (15 oz.) diced tomatoes or 2 large tomatoes, cored and diced, or 1 pint cherry tomatoes, halved
1 can (15 oz.) chickpeas, drained and rinsed
sherry or wine wine vinegar to taste
Cook the chicken thighs, about 20 minutes, either on the stove or in the oven. Remove from heat and cool.
In a pot, heat oil to medium and add onion and garlic. Cook until onion is translucent, then add paprika, cayenne and coriander. Add spinach and tomatoes and cook for about 5 minutes. Lower the heat, and add chickpeas and cook for another 5 minutes. While chickpeas are cooking, remove chicken from bone and shred. Add to the stew and simmer for an additional 5 - 10 minutes. Add a bit of sherry or white wine vinegar (just a dash or two) and serve with freshly grated parmesan cheese.