This Spicy Chickpea and Spinach Stew is a warm, flavorful meal perfect for those chilly nights. Loaded with protein-rich chickpeas, nutrient-packed spinach, and a blend of spices, this dish will satisfy your cravings while keeping it light and healthy. It’s quick, easy, and entirely plant-based, making it a go-to recipe for weeknight dinners!
.png)
Key Information:
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
- Number of servings: 4
- Serving size: 1 bowl (about 400g)
Nutritional Information (per serving):
- Calories: 320 kcal
- Protein: 12g
- Carbohydrates: 45g
- Fat: 10g
- Fiber: 12g
Ingredients:
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, finely chopped (150g / 5 oz)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (15g)
- 1 red chili or 1 teaspoon chili flakes (adjust for heat preference)
- 1 teaspoon ground cumin (5g)
- 1 teaspoon ground coriander (5g)
- 1/2 teaspoon turmeric powder (2g)
- 1/2 teaspoon smoked paprika (2g)
- 1 can (400g / 14 oz) diced tomatoes
- 1 can (400g / 14 oz) chickpeas, drained and rinsed
- 300ml (1 1/4 cups) vegetable broth
- 200g (7 oz) fresh spinach
- Salt and pepper, to taste
- 1 tablespoon lemon juice (15 ml)
- Fresh cilantro, chopped, for garnish
Method of Preparation:
Sauté the aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic, ginger, and chili, and cook for another 1-2 minutes until fragrant.Add the spices:
Stir in the cumin, coriander, turmeric, and smoked paprika. Cook for 1 minute, stirring constantly to toast the spices and release their flavors.Cook the chickpeas:
Add the diced tomatoes and chickpeas to the pot. Pour in the vegetable broth, stir well, and bring the stew to a simmer. Reduce the heat to low and let it cook for 20 minutes, allowing the flavors to meld together.Add the spinach:
Stir in the fresh spinach, cooking just until wilted, about 2-3 minutes. Season with salt and pepper to taste.Finish with lemon:
Just before serving, stir in the lemon juice for a bright, tangy finish. Garnish with freshly chopped cilantro.Serve:
Ladle the stew into bowls and serve hot. This stew pairs wonderfully with warm crusty bread or a side of rice.
Tips for Culinary Success:
- Adjust the spice level: Add more or less chili according to your heat tolerance. You can also omit the chili for a milder version.
- Use fresh or frozen spinach: Fresh spinach is ideal, but frozen spinach works just as well—just make sure to thaw and drain it before adding.
- Cook low and slow: Allow the stew to simmer for as long as possible to deepen the flavors.
- Bulk it up: For an even heartier meal, add diced potatoes or sweet potatoes during the simmering stage.
- Make ahead: This stew tastes even better the next day, so feel free to make it in advance and refrigerate overnight.
Frequently Asked Questions (FAQs):
Can I use other greens instead of spinach?
Yes, kale, Swiss chard, or collard greens are great substitutes for spinach in this recipe.Is this stew freezer-friendly?
Absolutely! You can freeze this stew for up to 3 months. Just make sure to cool it completely before transferring to freezer-safe containers.Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but they must be soaked and cooked in advance. You’ll need about 1 1/2 cups of cooked chickpeas for this recipe.What can I serve with this stew?
This stew pairs beautifully with rice, quinoa, or crusty bread for a complete meal.How do I make this stew thicker?
If you prefer a thicker stew, you can mash some of the chickpeas with the back of a spoon or simmer the stew a bit longer to reduce the liquid.
This Spicy Chickpea and Spinach Stew is a wonderful balance of warm spices, creamy chickpeas, and fresh greens. It's healthy, filling, and perfect for both quick weeknight dinners and meal prep. Whether you're serving it with rice, bread, or just on its own, this stew will leave you feeling nourished and satisfied!