Spicy Ditalini and Chickpea Stew Recipe

I enjoy eating a wide variety of  homemade soups and stews. Typically when I make them I will make a double batch and freeze one batch for another time. Soups and stews are classic comfort foods that can be enjoyed year-round.

Today’s guest post recipe is courtesy of Pasta Fits. This recipe is less than 300 calories per serving, great for those who are watching their weight. Here’s a fun serving tip: Serve with a dollop of low-fat yogurt for added richness and flavor.

Spicy Ditalini and Chickpea Stew Recipe

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
1/2 tsp. salt
1/4 tsp. each dried oregano chili flakes and pepper
Pinch cayenne pepper
1/4 cup tomato paste
3 cups sodium-reduced vegetable broth
1 can 19 oz. no-sodium chickpeas drained and rinsed
4 oz. ditalini
6 cups spinach
2 tbsp. finely chopped fresh cilantro

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.

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 flavorful.

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.

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