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Hearty Chickpea and Spinach Stew

A warming, budget-friendly stew of chickpeas, tender spinach, and tomatoes simmered with cumin and paprika — humble pantry cooking that nourishes body and soul.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large pot or Dutch oven
  • Wooden spoon

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups fresh spinach, washed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable or chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh lemon juice for serving
  • Chopped parsley for garnish optional

Instructions
 

  • Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and lightly golden.
  • Add Chickpeas and Spices: Stir in the chickpeas, cumin, paprika, salt, and pepper, cooking for a few minutes to let the spices bloom.
  • Incorporate Tomatoes and Broth: Pour in the diced tomatoes and broth, bringing the mixture to a gentle boil.
  • Simmer and Add Spinach: Reduce the heat, allowing the stew to simmer for about 10 minutes. Stir in the fresh spinach, cooking until wilted.
  • Serve: Adjust seasoning if necessary, add a squeeze of lemon juice, and serve hot, garnished with fresh parsley.