Caribbean · Dinner
Caribbean Chickpea and Spinach Stew
Hearty chickpea stew with spinach, Caribbean spices, and rich, balanced flavors.
$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
540Calories
18gProtein
20gFat
70gCarbs
6gSugar
12gFiber
720mgSodium
0mgChol
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Instructions
1
Prep
Chop 0.5 onion into small pieces. Mince 1.5 garlic cloves. Drain and rinse 200g chickpeas. Roughly chop 75g spinach. Measure out thyme, allspice, lime juice, salt, and pepper. Keep scotch bonnet whole.
2
Saute
Heat 1.5 tsp oil in a medium pot over medium heat. Add onion and garlic, cook 2–3 minutes stirring occasionally until softened and fragrant.
3
Bloom
Add thyme, allspice, and whole scotch bonnet, stir constantly 1 minute until spices release their aroma and coat the aromatics.
4
Build
Tip in chickpeas and stir thoroughly to coat with the spice mixture, about 1 minute. Pour in 1 cup water and bring to a simmer over medium-high heat.
5
Simmer
Reduce heat to medium-low and simmer uncovered 15–18 minutes until the liquid reduces slightly and chickpeas are very tender. While the stew simmers, you can prepare the spinach.
6
Finish
Remove scotch bonnet carefully. Stir in spinach, cooking 2–3 minutes until completely wilted and tender. Squeeze in lime juice, taste, and adjust salt and black pepper to balance.
7
Plate
Ladle the stew into bowls and serve hot with rice or flatbread on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7 oz) chickpeas
- 75g (2.6 oz) spinach
- 0.5 onion
- 1.5 garlic cloves
- 0.5 tsp dried thyme
- 0.5 tsp allspice
- 0.5 scotch bonnet pepper
- 1.5 tsp neutral oil
- 240ml (1 cup) water
- 1.5 tsp lime juice
- salt
- black pepper