Monday, 27 March 2017

Italian chickpea stew

Italian chickpea stew

Serves 4
Total points 16. Points per serving 4  (Original points)

500g new potatoes, halved
1 red onion, finely chopped
2 garlic cloves, finely chopped
200ml dry white wine
6 plum tomatoes, chopped
3 x 300g tins chickpeas
250g bag trimmed, washed spinach leaves
2 tbsp lemon juice
6 tbsp chopped parsley
2 tbsp chopped mint

Cook potatoes in boiling water for about 15 minutes, or until tender, then drain
Fry onion and garlic gently for 5 minutes
Add wine and tomatoes and cook over a moderate heat until wine has nearly evaporated
Stir in chickpeas, potatoes and spinach, and cook for 5 minutes
Add lemon juice, parsley and mint and serve.


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