Chickpea and Spinach Stew
Chickpea and spinach stew with garlic, cumin, paprika, lemon, and broth for a quick weeknight dinner.
Ingredients
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Instructions
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Heat olive oil in a large skillet or shallow pot over medium heat. Add onion and cook 5-6 minutes until softened.
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Add sliced garlic, cumin, and smoked paprika. Cook 1 minute until fragrant.
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Add chickpeas, vegetable broth, salt, and pepper. Bring to a simmer.
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Cook 10-12 minutes, mashing some chickpeas against the side of the pot to thicken the broth.
Tip: Mashing a few chickpeas creates a creamy texture without any cream. -
Add spinach in handfuls, stirring until each batch wilts before adding more.
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Remove from heat. Stir in lemon juice and zest.
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Taste and adjust seasoning. Serve in shallow bowls with crusty bread for dipping.
Storage & Meal Prep
Keeps for up to 4 days in the refrigerator and freezes well for up to 3 months. The flavors deepen overnight. Reheat on the stovetop with a splash of broth. Add fresh lemon juice after reheating to brighten the flavor.
Variations
- Chickpea Spinach Stew with Eggs: Create wells in the stew and crack eggs into them. Cover and cook 5-7 minutes for a shakshuka-style variation.
- Chickpea Spinach Stew with Coconut: Replace the broth with coconut milk for a creamier, richer stew with North African influences.
- Chickpea Stew with Kale: Swap spinach for chopped kale—it holds up better and adds more texture. Add it a few minutes earlier since kale takes longer to wilt.
FAQ
How do you thicken chickpea and spinach stew?
Mash some of the chickpeas against the side of the pot while the broth simmers. They thicken the liquid without cream or flour.
Can you use dried chickpeas instead of canned?
Yes—soak dried chickpeas overnight, then boil for 1-1.5 hours until tender before using in this recipe. One cup of dried chickpeas yields about 2.5 cups cooked, equivalent to roughly one 15 oz can.
What to serve with chickpea stew?
Serve it with crusty bread, rice, bulgur, or couscous. A spoon of yogurt or labneh also works if you do not need the dish to stay vegan.
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The Story Behind This Dish
This is the chickpea stew I make when dinner has to be quick but still feel cooked. Canned chickpeas, spinach, garlic, cumin, olive oil, and lemon do the work.
I mash some chickpeas in the pot while they simmer. That gives the broth body without adding flour or cream. The spinach goes in at the end, one handful at a time, so it wilts instead of turning dull.
Lemon is the last step. I add the juice and zest off the heat because boiled lemon tastes tired.
What To Serve With It
Bread is the easiest choice because the broth is the point. Rice, bulgur, or couscous also work. For the broader pantry context, see Chickpeas in the Mediterranean Diet.
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