Chickpea and Spinach Stew

Name: Chickpea and Spinach Stew
Total time: 25 min
Yield: 4 people
Ingredients: 2 tbsp Olive Oil; 1 medium Onion; 3 clove Garlic; 1 tbsp Tomato Paste; 2 medium Tomato; 28 oz Cooked Chickpeas; 14 oz Spinach; 1 cup Vegetable Broth or Water; 1 tsp Cumin; 1 tsp Salt; 0.5 tsp Black Pepper

Vegan • Vegetarian • Gluten-Free • Dairy-FreeUnder 30 MinsHigh ProteinOne-PotDinnerTurkish

Medium

25min

350kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A practical, one-pot dinner that combines plant-based protein from chickpeas with iron-rich spinach for a satisfying and healthy meal.

For those looking for a filling, healthy, and protein-rich vegetable dish, this Chickpea and Spinach Stew will become a staple in your kitchen. This recipe is the perfect balance for those who prefer meatless eating or want to include plant-based protein in their meals. The chickpeas keep you full for a long time while supporting muscle development and adding a wonderful texture. The spinach turns your plate into a healing powerhouse, rich in iron, vitamins, and minerals. If you are looking for a light, nutritious, and delicious option for dinner, this Chickpea and Spinach Stew is just for you. You can top off its nutritional value and flavor by serving it with some yogurt, quinoa, or whole-grain bread. This one-pot dish prepared with warm spices and light olive oil is also extremely practical; your healthy, steaming dinner will be ready in just 30 minutes.

Ingredients

2 tbsp Olive Oil
1 pc Onion (medium)
3 clove Garlic
1 tbsp Tomato Paste
2 pc Tomato (medium)
800 g Cooked Chickpeas (about 3 cups)
400 g Spinach (1 large bunch)
250 ml Vegetable Broth or Water
1 tsp Cumin
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Heat the olive oil in a large pot. Add the diced onions and sauté for about 4-5 minutes until softened.
2
Add the finely chopped garlic and tomato paste, and stir for another 1-2 minutes until fragrant.
3
Add the diced tomatoes, cumin, salt, and black pepper to the pot; cook until the tomatoes release their juices.
4
Add the drained cooked chickpeas and vegetable broth, and bring the dish to a gentle simmer.
5
Add the thoroughly washed, trimmed, and coarsely chopped spinach to the pot in small batches. Cook for about 5 more minutes until the spinach has wilted and incorporated into the stew.
6
Remove from heat and serve hot.

Chef's Tips

•If you can't fit all the spinach in the pot at once, you can add the remaining part as the first batch wilts.
•To add an extra layer of flavor, drizzle some freshly squeezed lemon juice over the dish when serving.
•If you like it spicy, adding some red pepper flakes while sautéing the onions will suit this dish very well.

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Recipe By

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