Spicy Ditalini and Chickpea Stew
Prep Time
40 minutes total time
Number of Servings
6
Ingredients
  • 2 tbsp. canola oil
  • 1 onion chopped
  • 1 carrot chopped (about 3 oz.)
  • 1 stalk celery chopped (about 1 oz.)
  • 3 cloves garlic minced
  • 1 tbsp. fresh gingerroot minced
  • 1 tsp. each ground cumin coriander and paprika
  • [q:1/2] tsp. salt
  • [q:1/4] tsp. each dried oregano chili flakes and pepper
  • Pinch cayenne pepper
  • [q:1/4] cup tomato paste
  • 3 cups/24 oz. sodium-reduced vegetable broth
  • 1 can/19 oz. no-sodium chickpeas drained and rinsed
  • 4 oz. ditalini
  • 6 cups/4 oz. spinach
  • 2 tbsp. finely chopped fresh cilantro
Directions
  1. Heat oil in large saucepan set over medium heat; cook onion, carrot, celery, garlic and ginger for about 5 minutes or until vegetables start to soften. Add cumin, coriander, paprika, salt, oregano, chili flakes, pepper and cayenne; cook, stirring, for about 2 minutes or until spices are fragrant. Stir in tomato paste; cook for 1 minute.
  2. Stir in broth, 2 cups water and chickpeas; bring to boil. Reduce heat to medium; simmer for about 10 minutes or until vegetables are tender and broth is flavourful.
  3. Stir in ditalini. Cook, stirring occasionally, for about 10 minutes or until pasta is tender and broth thickens. Stir in spinach and cilantro; cook for about 1 minute or until spinach is wilted.
Nutrition Info
Without yogurt: 489 Calories, 23 g Protein, 78 g Carbohydrates, 14 g Fiber, 11 g Total fat (1 g sat), 360 mg Sodium, [nutrition:5] Vitamin B6, K, Folate, [nutrition:4] Vitamin B1 (thiamine), Phosphorus, [nutrition:3] Iron, [nutrition:2] Vitamin A, B2 (riboflavin), C, E, Magnesium, Potassium, Zinc, [nutrition:1] Vitamin B3 (niacin), Calcium