Go Back
Chickpea and Spinach Stew

Chickpea and Spinach Stew

This Chickpea and Spinach Stew is a comforting and nutritious dish that brings people together with its simple, honest flavors. It's quick to prepare and relies on pantry staples, making it an ideal meal for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) chickpeas (garbanzo beans), rinsed and drained
  • 6 cups fresh spinach, roughly chopped
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced or pressed
  • 4 cups vegetable broth, low-sodium
  • 1 cup crushed tomatoes
  • 2 tablespoons olive oil, extra virgi
  • 1 teaspoon ground cumi
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1 tablespoon lemon juice, freshly squeezed
  • Salt and pepper, to taste

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and sauté until translucent and soft, about 5-7 minutes.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Add the cumin, smoked paprika, and turmeric, stirring for 30 seconds to toast the spices.
  4. Pour in the rinsed chickpeas and stir to coat them in the spice mixture.
  5. Add the crushed tomatoes and vegetable broth, increasing the heat to bring to a gentle boil.
  6. Reduce the heat to low and let it simmer for about 15 minutes.
  7. For a thicker stew, mash a few chickpeas against the side of the pot.
  8. Add the spinach in batches, stirring until wilted. Turn off the heat and stir in the lemon juice. Season with salt and pepper to taste.

Notes

Always rinse canned chickpeas thoroughly to remove metallic taste. Do not overcook spinach; add it at the end. For a creamier stew, consider adding coconut milk or mashing some chickpeas.