Spinach & Chickpea Stew
A hearty Mediterranean stew made with chickpeas, spinach, tomatoes, onions, garlic, and warm spices, simmered until rich and flavorful.
Prep Time
15 mins min
Cook Time
35 mins min
Total Time
50 min
Servings
4
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cans (400 g each) chickpeas, drained and rinsed
- 4 cups fresh spinach
- 1 can (400 g) diced tomatoes
- 2 tbsp tomato paste
- 2 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp ground coriander
- 0.25 tsp cayenne pepper (optional)
- 1 tsp dried oregano
- 1 tsp sea salt
- 0.5 tsp black pepper
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the onion and cook for about 5 minutes until softened.
- 3
Stir in the garlic and cook for 30 seconds until fragrant.
- 4
Add the cumin, paprika, coriander, oregano, salt, and pepper, stirring for 1 minute.
- 5
Mix in the tomato paste and diced tomatoes.
- 6
Pour in the vegetable broth and add the chickpeas.
- 7
Bring to a gentle boil, then reduce to a simmer for 20 minutes.
- 8
Stir in the fresh spinach and cook until wilted, about 3–4 minutes.
- 9
Add the lemon juice and adjust seasoning if needed.
- 10
Sprinkle with chopped parsley before serving.
- 11
Serve warm with whole-grain bread, brown rice, or quinoa.
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