Chickpea Spinach Stew

Name: Chickpea Spinach Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 cup dried chickpeas (soaked overnight and drained); 1 tbsp olive oil; 1 pcs onion (medium, diced); 1 pcs carrot (medium, diced small); 4 pcs garlic (cloves, minced); 1 tsp cumin seeds; 1 tsp smoked paprika; 1 tsp ground coriander; 1 pinch hot red chili powder; 2 tbsp tomato paste; 1 pcs tomato (large, diced, or 1 cup canned diced tomatoes); 3 cup water (plus more as needed); 0.5 tsp salt; 200 g spinach (fresh, roughly chopped); 1 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A hearty, warming stew where tender chickpeas meet wilted spinach in a fragrant, spiced tomato broth. It comes together in one pot and tastes like it simmered all day. Serve with crusty bread or over couscous for a cozy weeknight dinner.

PREP

15m

COOK

35m

SERVES

1 CUP

256 cal

SERVINGS

METHOD · 6 STEPS

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.
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.
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.
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.
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.
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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Toast the cumin seeds in oil until they pop for a nutty, aromatic base.
2
If using canned chickpeas, add them with the tomatoes and simmer for 20 minutes to absorb flavor.
3
Cook the tomato paste until it darkens and sticks slightly to the pot for deeper umami.
4
Taste the stew before adding the lemon — then add it and taste again; acidity lifts all the spices.
5
For a thicker stew, mash a few chickpeas against the pot wall before adding the spinach.
6
Leftover stew thickens as it sits; stir in a splash of water when reheating to restore consistency.
7
This stew freezes beautifully for up to 3 months — portion it into airtight containers.