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Chickpea and spinach stew with toasted almonds

It’s tough to find a recipe that ticks all the right boxes, but this one sure does. This chickpea and spinach stew is healthy, quick and utterly delicious.


2 garlic cloves, peeled and crushed
Olive oil
2 × 400 g tin cream of tomato soup
400 g tin chickpeas, drained
2 cups baby spinach
3 tbsp flaked almonds, toasted

1. Fry garlic in olive oil until golden. Add the soup and cook over high heat for 15 minutes, stirring occasionally.
2. Add chickpeas and cook for 5 minutes. Remove from the heat and add the spinach.
3. Season with salt and pepper, and garnish with flaked almonds.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen //

If you are keen for more quick and nutritious recipe, check out this healthy broccoli soup.

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