Chickpea stew à la Mäusle

Ingredients for 4 servings:

• 2 tbsp oil, neutral
• 2 m.-sized onion(s)
• 2 cloves garlic
• 2 m.-large zucchini
• 2 can/n tomatoes, chopped
• 1 tbsp tomato paste
• 1 bay leaf
• 750 ml vegetable stock
• 1 gr. can/n chickpeas
• 300 g leaf spinach (frozen product)
• 1 pinch(s) of sugar
• e.g. chili powder or flakes
• n. B. Curry
• salt and pepper
• 1 bunch parsley, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Food combining recipe protein

Thaw the spinach in a sieve. Squeeze out the excess water thoroughly and chop finely. Drain the chickpeas and briefly rinse them with cold water. Peel the onion, halve it, and slice it into thin rings. Wash the zucchini, trim the ends, halve it, quarter it, and cut out the seeds into wedges. Then cut it into small cubes. Crush the garlic, peel it, and chop it finely. Heat the oil in a large pot. Add the onion rings and the zucchini cubes and sauté. Then add the garlic, chopped tomatoes, tomato paste, bay leaf, chili and curry powder to taste, a pinch of sugar, the vegetable stock, and the chickpeas. Bring everything to a boil and simmer uncovered for another 10 to 15 minutes. Add the spinach to the stew and cook for 2 minutes. Remove the bay leaf. Season with salt, pepper, and chili. Sprinkle with parsley and serve. Anyone not on a food-separating diet can enjoy this with white bread or a baguette. Note: The pinch of sugar does not disrupt the balance of the food-separating diet in any way. The sugar helps enhance the flavor of the tomatoes.