Middle Eastern · Dinner
Chickpea and Spinach Stew
A Levantine-style stew of chickpeas simmered with spinach, tomato, and warming cumin and coriander until the greens collapse into a thick, savory sauce. Onion and garlic build the base, lemon brightens the finish, and the stew is ladled over rice or scooped with flatbread for a plant-forward dinner.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
328Calories
14.2gProtein
12.9gFat
42.8gCarbs
8.9gSugar
13.8gFiber
812mgSodium
0mgChol
1.9gSat Fat
980mgPotassium
175mgCalcium
6.1mgIron
0mcgVitamin B12
34mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
mediterranean
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Chop the onion, mince the garlic, roughly chop the spinach, and juice the lemon half.
2
Heat the olive oil in a medium saucepan over medium heat, add the onion and cook 4 minutes until soft and translucent.
3
Stir the garlic, cumin, coriander, and turmeric into the pan and cook over medium heat 1 minute until fragrant.
4
Add the canned tomatoes, vegetable stock, and chickpeas to the pan and simmer over medium-low heat 12 minutes until the sauce thickens, stirring occasionally.
5
Fold the spinach into the pan and cook over medium heat 3 minutes until it wilts and darkens.
6
Stir in the lemon juice, then season with salt and black pepper to taste.
7
Plate
Ladle the stew into a bowl and serve hot with rice or flatbread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g cooked chickpeas
- 7 oz200g spinach
- 2/3 cup80g, a quarter of a 14.5 oz can canned tomatoes
- 11 onion (140g)
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 2/3 cup160ml vegetable stock
- 11 lemon, juiced
- salt, to taste
- black pepper, to taste
