Ingredients

• 4 tablespoons olive oil
• 4 teaspoons dried minced onion
• 1/2 teaspoon crumbled dried rosemary
• 1 teaspoon garlic powder
• 3/4 teaspoon paprika
• 3 tablespoons no-salt-added tomato paste
• 2 (15 ounce) cans no-salt-added chickpeas
• 1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup water
• 1/2 cup panko bread crumbs

Browse by ingredient

Instructions

1. Heat 2 tablespoons oil in a large skillet over medium-low heat. Cook onion and rosemary, stirring, until fragrant, about 1 minute. Stir in garlic powder, paprika, and tomato paste and cook, stirring, 15 seconds. Add chickpeas, tomatoes, spinach, salt, pepper, and water and bring to a boil. Reduce to a simmer and cook, covered, over low heat, stirring occasionally, until flavors have combined and mixture is piping hot, 5 to 7 minutes.
2. Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium heat. Cook panko, stirring, until toasted and lightly browned, about 3 minutes.
3. Divide stew among serving bowls and top each with 2 tablespoons panko.