Chickpea Spinach Stew

1. 1
   prep

   Soak and cook the chickpeas.

   1.Rinse 1 cup dried chickpeas and soak in 3 cups water overnight (8 hours).

   2.Drain, add to a pot with fresh water to cover by 2 inches, and simmer until tender (45-60 minutes).

   3.Drain and set aside. Skip this step if using pre-cooked chickpeas.

   TIPSoaking chickpeas overnight shortens cooking time and makes them easier to digest.
2. 2
   saute · ~8 min

   Build the aromatic base.

   1.Heat olive oil in a large pot over medium heat until shimmering.

   2.Add cumin seeds and let sizzle for 30 seconds until fragrant.

   3.Add diced onion and carrot. Cook until softened (5-7 minutes).

   4.Add minced garlic and sauté for 1 minute until fragrant.

   TIPUse medium heat to avoid burning the garlic — it only takes a minute.
3. 3
   saute · ~5 min

   Bloom the spices and add tomatoes.

   1.Add smoked paprika, ground coriander, and chili powder to the pot.

   2.Stir constantly and cook for 30 seconds to bloom the spices.

   3.Add tomato paste and stir for 1 minute to caramelize slightly.

   4.Add diced tomatoes and cook down for 3 minutes until soft and jammy.

   TIPDon't rush the tomato paste — letting it caramelize deepens the flavor.
4. 4
   simmer · ~16 min

   Simmer the stew.

   1.Add the cooked chickpeas and 3 cups water to the pot.

   2.Add salt and stir everything together. Bring to a boil.

   3.Lower heat to a gentle simmer. Cook for 15 minutes to meld flavors.

   4.Stir occasionally and add more water if it reduces too much.

   TIPA gentle simmer is key — not a rolling boil. This keeps the chickpeas from breaking down.
5. 5
   simmer · ~4 min

   Wilt the spinach.

   1.Add the chopped spinach in handfuls, stirring to submerge.

   2.Simmer for 3-4 minutes until spinach is completely wilted and tender.

   3.Turn off the heat.

   TIPAdd spinach at the very end to preserve its bright green color.
6. 6
   garnish

   Finish with lemon and serve.

   1.Stir in the lemon juice. Taste and adjust salt.

   2.Ladle into bowls and garnish with chopped cilantro.

   TIPThe lemon brightens the whole dish — don't skip it.

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