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Chickpea Spinach Stew

Chickpea and Spinach Stew (Mediterranean Style)

This Mediterranean Chickpea and Spinach Stew is the ultimate healthy comfort food. It's packed with plant-based protein, rich in iron, and bursting with warm flavors like cumin and paprika. Best of all? It can be on your table in just 30 minutes if you use canned chickpeas, making it the perfect nutrient-dense dinner for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 cups dried chickpeas, soaked overnight
  • 1/4 cup extra virgin olive oil.
  • (or 4 cups cooked/canned chickpeas).
  • 2 large onions, finely chopped.
  • 4-5 garlic cloves, sliced.
  • 1/2 green chili pepper, kept whole with a small slit (for mild aroma without too much heat).
  • 1 tablespoon Sweet Paprika (standard sweet paprika for the US audience).
  • 1 teaspoon turmeric.
  • 1/2 teaspoon cumin.
  • 2 large tomatoes, peeled and chopped + 1 tablespoon tomato paste.
  • 1 kg (2.2 lbs) fresh spinach leaves, stems removed.
  • 1.5 teaspoons salt (or to taste), 1/2 teaspoon black pepper.
  • Juice of half a lemon (added at the very end).

Method
 

  1. 1. Prepare the Chickpeas: If using soaked raw chickpeas, boil them in fresh water until tender (about 1.5 hours). Drain and set aside. (If using canned chickpeas, simply rinse and drain).
  2. 2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onions and sauté until golden. Add the sliced garlic and the whole chili pepper, stirring for another minute until fragrant.
  3. 3. Bloom the Spices: Add the sweet paprika, turmeric, cumin, salt, and pepper to the oil. Stir for 30 seconds to release the aromas (be careful not to burn them).
  4. 4. Build the Sauce: Add the chopped tomatoes and tomato paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and create a rich base.
  5. 5. Simmer Together: Add the cooked chickpeas and enough water or vegetable stock to just cover them. Bring to a boil, then reduce the heat and simmer for 20 minutes to let the flavors meld.
  6. 6. Add the Spinach: Add the spinach leaves in batches. They will shrink significantly as they cook. Simmer for only 5–7 minutes until wilted but still vibrant green.
  7. 7. Final Seasoning: Turn off the heat. Stir in the fresh lemon juice. Taste and adjust salt or pepper if needed. Serve hot over white rice or with crusty bread.

Notes

Time Saver: If using canned or pre-cooked chickpeas, the cook time reduces to only 30 minutes.