Oil-free Chickpea Spinach Stew is a go-to, healthy, absolutely no-oil stew recipe that goes best with steamed rice. This recipe is very easy and made in Vitaclay advanced cooker.
I have shared very basic homemade yogurt recipe here on the blog before and Introduced this amazing product with you. Let me quickly remind you.
Brief Information about Vitaclay
- Vita clay is a rice cooker, Soup maker, bean cooker, sauce maker, pasta meal maker, casserole maker, stew maker, and has many more benefits.
- VitaClay is not a pressure cooker that will choke out the nutrients and flavors of your food in a puff of steam.
- Vitaclay is made with unglazed clay.
- The VitaClay lives perfectly in the space in between. Slight pressure at a lower temperature, check in on results like a chef, and add products at the end to ensure freshness and crisp bright colors. You can’t do this in a pressure cooker easily.
- Clay is NOT metal, so there is no metal transfer to food.
- Clay is naturally alkaline and slow heat allows a full bouquet of flavors to develop.
- VitaClay combines the best of both worlds of a crock pot and pressure cooker yet delivers a better end cuisine.
- You can purchase Vitaclay here.
Ingredients to make this delicious chickpea and spinach stew
Overnight soaked chickpeas – I have soaked my chickpeas overnight for this recipe. However, You can use canned chickpeas.
Spinach – Fresh spinach gives the excellent taste to this recipe.
Tomatoes 🍅 – This recipe can’t be complete without tomatoes. I used fresh field tomatoes here. You can use roma tomatoes too.
Spices – Salt, cayenne pepper and garlic. That’s it!
This stew goes best with steamed rice.
No oil chickpea and spinach stew
Oil-free Chickpea Spinach Stew is a go-to, healthy, absolutely no-oil stew recipe that goes best with steamed rice. This recipe is very easy and made in Vitaclay advanced cooker.
Serving Size 2 people
Equipment
Ingredients
- 1 cup soaked chickpeas, Or 1 full canned chickpea
- 1 cup spinach, chopped
- 1-2 medium tomatoes, puree
- 1-2 cloves garlic
- 1 -2 teaspoon cayenne pepper, adjust to your taste
- salt to taste
- 1 tablespoon butter or vegan butter, for topping
- 1 cup water, approx
Instructions
- soak chickpeas overnight. If you re using canned chickpeas then this step is not required.
- wash tomatoes and slice them, transfer in a mixer jar and crush to a smooth paste.
- wash and chop spinach too.
- Now, in a vitaclay cooker, place your clay innerpot.
- add garlic, chickpeas, tomato puree, spinach, salt and pepper.
- mix it well.
- add water and mix it well.
- If you are using canned chickpeas then select "stew" option under "slow cooking" and set time for 1 hour.
- If you are using soaked chickpeas then select "stew" option under "slow cooking" and set time for 2 hour.
- once the stew is ready, top it with butter or vegan butter and serve hot with steamed rice.
Video
Need to check out a Vitaclay. Loads of Chinese recipes that would like to make in it. Your delicious chickpea spinach stew sounds like a great recipe for these in between weather days.
Sounds wonderful, Priya!
I often add spinach to the dals but never to the chana. I am sure it must have tasted delicious.
This looks great — just the sort of dish we enjoy. Thanks!
THank you so much 🙂