Chickpea and Spinach Stew
A warm, aromatic pot of comfort.
A hearty and healthy one-pot stew ready in half an hour.
Shopping list
- 3 tbsp olive oil
- 1 medium onion
- 3 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- 400 g drained chickpeas
- 200 g baby spinach
- 400 ml vegetable stock
- 2 tbsp lemon juice
- 2 tbsp chopped parsley
- 1 tsp sea salt
- 1/4 tsp black pepper
Ingredients
- 3 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- 400 g chickpeas drained
- 200 g baby spinach
- 400 ml vegetable stock
- 2 tbsp lemon juice
- 2 tbsp parsley chopped
- 1 tsp sea salt
- 1/4 tsp black pepper
Method
-
3 min
Heat the olive oil in a large deep pan over medium heat. Add the chopped onion and cook for 3 minutes until softened.
-
2 min
Stir in the minced garlic, cumin, coriander, and chilli flakes. Cook for 1 minute until fragrant.
-
1 min
Add the drained chickpeas and vegetable stock. Stir well to combine the ingredients.
-
Bring the stew to a gentle simmer. Let it cook for 10 minutes to allow the flavours to meld.
-
2 min
Turn off the heat and stir in the baby spinach leaves. Let them wilt for 2 minutes.
-
1 min
Add the lemon juice, sea salt, and black pepper. Taste and adjust the seasoning if needed.
-
Sprinkle over the chopped parsley and serve warm immediately.
Chef's tips
- Rinse canned chickpeas well before using to remove the starchy liquid.
- If the stew is too thick, add a splash more stock or water.
- Fresh dill makes a great substitute for parsley in this dish.
Swap it
- White bean
- Substitute chickpeas with cannellini beans for a creamier texture.
- Kale
- Swap baby spinach for chopped kale if you prefer a heartier leaf.
- Dried fruit
- Add a handful of golden raisins for a hint of sweetness.
Per serving
- Carbs
- 35 g
- Protein
- 14 g
- Fat
- 9 g
- Fibre
- 7 g
Approximate, per serving.