Description
A hearty and nutritious chickpea and spinach stew that’s easy to make and packed with flavor.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups fresh spinach, roughly chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp salt
- 3 cups vegetable broth
- 1 lemon, juiced
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until soft, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add cumin, paprika, turmeric, black pepper, and salt. Mix well.
- Pour in diced tomatoes and cook for 3 minutes.
- Add chickpeas and vegetable broth. Simmer for 15 minutes.
- Stir in spinach and lemon juice. Cook until spinach wilts, about 3 minutes.
- Adjust seasoning if needed. Serve hot.
Notes
- Substitute fresh spinach with frozen spinach if needed.
- Add chili flakes for extra heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg