Chickpea and Spinach Stew (Print Version)

Chickpeas and spinach gently simmered in a flavorful tomato broth with warming spices.

# What You'll Need:

→ Main Ingredients

01 - 2 cans (15 oz each) chickpeas, rinsed and drained
02 - 4 cups fresh spinach, loosely packed
03 - 1 can (14.5 oz) diced tomatoes
04 - 1 medium onion, diced
05 - 2 cloves garlic, minced

→ Spices & Seasonings

06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground cumin
08 - Salt, to taste
09 - Black pepper, to taste

# Steps to Follow:

01 - In a large pot over medium heat, sauté diced onion and minced garlic until softened, about 3 to 4 minutes.
02 - Stir in diced tomatoes, chickpeas, smoked paprika, and ground cumin. Mix thoroughly to coat the chickpeas in the spiced tomato mixture.
03 - Reduce heat to low and simmer uncovered for 15 minutes, allowing the flavors to meld.
04 - Stir in fresh spinach just before serving, cooking until wilted, about 2 minutes.
05 - Season with salt and black pepper to taste. Serve hot, accompanied by rustic bread if desired.

# Additional Tips::

01 -
  • Relies on basic pantry staples so there are no last minute shopping trips needed
  • Ready from start to finish in half an hour which is perfect for busy nights
  • Packed with plant based protein and leafy greens so it feels good to eat
  • Flavorful enough to please vegetarians and meat eaters alike
02 -
  • Naturally vegan and high in fiber so makes a filling lunch or dinner
  • Great for meal prepping as flavors deepen after a night in the fridge
  • Excellent way to use up leftover spinach or even swap in other greens
03 -
  • To deepen flavor toast your cumin seeds in the pot before adding onions Just a minute until fragrant transforms the whole dish
  • If you like your stew a bit thicker mash a few chickpeas with your spoon as it simmers One last thing always taste at the end and finish with a little extra salt or a splash of vinegar to balance the sweet and smoky notes

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