Spanish Chickpea and Spinach Stew

Hi y’all *awkwardly waves and side hugs*

Sometimes, a detox, whether it be from sugar, alcohol, TV, social media, etc, is much needed. It’s been incredibly long since I last posted. Between traveling for work, my pets, working out, spending time with my boyfriend and friends, I felt I needed a break from worrying about posting …. so I decided to just live for a little while.  I am someone who is ALWAYS on the go and busy. But I’ve had several friends ask if I still had my blog so I thought it was time to start posting again.

TLDR; Basically… Guess who’s back, back again.Kristen’s back, tell a friend.

**COMING SOON** A friend and I will be starting a YouTube Channel within the next month or so. This channel with be dedicated to fitness and eating healthy (aaaand maybe hair tips for curly hair).  I will post the info at a later date if you care or want to share or subscribe!


Spanish Chickpea and Spinach Stew
Cook time: 40 minutes


2 Tbsp olive oil
3 Garlic cloves, finely chopped
1 Red Onion, finely chopped
3 Tsp cumin (ground)
1 1/2 Tsp Smoked Paprika
1/4 – 1/2 Tsp cayenne pepper or hot chili powder
1 large can of peeled plum tomatoes
1 1/2 Cup chickpeas
1 Tbsp Tomato Paste
Black pepper to taste
Sugar to taste
Fresh Parsley
1 Cup Quinoa *

*You can have the stew by itself or with rice or quinoa. I think it tastes better with it.

1.  If you choose to have quinoa with the stew you’ll need to add 2 cups of water to a small sauce pan and boil the water. Once boiling, turn the heat to low and add the 1 cup of quinoa.  Place lid on the sauce pan and cook for 15- 20 minutes.

2. Heat up the oil in a frying pan and add the chopped onion.  Saute on  low heat until almost translucent, stirring from time to time.

3. Add the chopped garlic. Keep on stirring frequently until the garlic softens.

4. Add all the ground spices to the  onion and garlic mixture and stir them around well. Saute them off gently for a minute or two stirring the whole time.

5. Add tomato paste to the pan and stir it into the onion and garlic mixture.

5. Squash plum tomatoes with a potato masher in a separate bowl before adding them to the pan. Add tomatoes to the pan and let the sauce thicken by simmering it on a low heat with no lid on. Make sure to occasionally stir the sauce.

6. Once the sauce thickens, taste it and season with some black pepper. The original recipe calls for sugar to taste. I did not add any but if your tomatoes are a little tangy you might want to add a tsp or two.

7. Stir in the chickpeas and let them warm up for about 5 minutes or so. Next, add in the spinach and place the lid on the pan to let the spinach wilt and cook in the steam.

Recipe cred:
Photo cred: Your truly

Happy and healthy eating



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s