Chickpea and Spinach Stew
Canned chickpeas and fresh spinach are simmered in a base of tomatoes, onion, cumin, and smoked paprika for a stew that's both quick and deeply flavorful. The whole pot is ready in about 35 minutes, making it a practical weeknight dinner served over rice or with crusty bread. Lemon juice stirred in at the end brightens the earthy spices.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or heat-resistant spatula
- Colander
- Chef’s knife and cutting board
Ingredients
- 2 tablespoons extra virgin olive oil choose cold-pressed for best flavor
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 1 teaspoon smoked paprika preferably Spanish pimentón
- ½ teaspoon ground cumin toasted cumin seeds offer deeper flavor if freshly ground
- ¼ teaspoon crushed red pepper flakes adjust to taste
- 1 can diced tomatoes (14.5 oz) with juices
- 2 cans chickpeas (15 oz each) drained and rinsed
- 3 cups vegetable broth prefer low-sodium; homemade if available
- 6 cups fresh baby spinach packed
- 1 tablespoon fresh lemon juice for finishing
- 1 pinch sea salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat (about 350°F or 175°C). Add the diced onion and sauté for 5–6 minutes until translucent and slightly golden around the edges.
- Add the minced garlic, smoked paprika, cumin, and red pepper flakes. Stir frequently for about 1 minute until fragrant—this quick toasting enhances flavor profoundly.
- Stir in the diced tomatoes with their juices. Simmer for 5 minutes, allowing them to meld with the aromatics and begin to break down.
- Add the chickpeas and vegetable broth. Bring to a gentle boil, then reduce the heat to low, cover loosely, and simmer for 25 minutes. The stew should thicken slightly and the chickpeas become tender.
- Add the fresh spinach in batches, stirring gently until wilted, about 2–3 minutes. Turn off the heat.
- Finish with lemon juice and season with salt and pepper to taste. Let sit for a few minutes to infuse further before serving.
Notes
- For a smoky depth, add a splash of liquid smoke or roasted red peppers blended into the broth.
- Substitute kale or Swiss chard for spinach if preferred—just ensure longer wilting time.
- To thicken, mash a few chickpeas against the side of the pan, stir, and simmer a few additional minutes.
Nutrition
Calories: 317kcalCarbohydrates: 43gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1531mgPotassium: 845mgFiber: 13gSugar: 5gVitamin A: 5037IUVitamin C: 27mgCalcium: 172mgIron: 5mg
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