🍲 Enerji & Demir · Anne

Spinach-and-Chickpea Stew for Breastfeeding Mothers — an Iron-Friendly, Warming Meal

A hearty, iron-rich pot dish made with cooked chickpeas, fresh spinach and a little lemon. A warm, nourishing meal you can put together quickly on the busy days of breastfeeding.

Ingredients

• • 1.5 cups Cooked chickpeas
• • 2 handfuls Fresh spinach (washed, roughly chopped)
• • 1 small Onion (finely chopped)
• • 1 clove Garlic (crushed)
• • 2 tablespoons Olive oil
• • 1 piece Grated tomato
• • 1/2 lemon Lemon juice
• • to taste Salt and black pepper

Directions

1. 1

   Warm the olive oil in a wide pot; gently sauté the finely chopped onion until soft and pink, then add the crushed garlic and stir until fragrant.

2. 2

   Add the grated tomato and cook for 2-3 minutes until its liquid is absorbed.

3. 3

   Add the cooked chickpeas; pour in just enough hot water to barely cover, put the lid on and simmer for 10 minutes.

4. 4

   Add the roughly chopped spinach and cook for 3-4 minutes, until it wilts and softens.

5. 5

   Just before turning off the heat, adjust salt and black pepper to your taste; squeeze over the lemon juice as you serve.

6. 6

   Serve warm. With a slice of whole-grain bread alongside, it makes a satisfying meal.

⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.