Spiced Chickpea and Spinach Stew
This vibrant chickpea and spinach stew is deeply flavorful thanks to warm spices and canned tomatoes that come together in one pot. It is nutritious, filling, and one of the easiest budget meals you can make on a busy weeknight.
A bold and warming chickpea stew loaded with spinach and spices that is ready in about 25 minutes.
Nutrition per serving
Ingredients
protein
produce
aromatics
seasoning
Instructions
Cook the Onion
Heat a large skillet or pot over medium heat with a small drizzle of oil. Add the diced onion and cook for 6 to 7 minutes, stirring occasionally, until it is soft and beginning to turn golden at the edges.
Toast the Spices
Add the garam masala and turmeric to the pan with the onions and stir constantly for one minute. Toasting the spices in the oil and onion base deepens their flavor and removes any raw taste.
Add Tomatoes and Chickpeas
Pour in the diced tomatoes with their juices and stir to deglaze the pan. Add the drained chickpeas and stir everything together. Bring to a simmer and cook uncovered for 12 minutes, stirring occasionally.
Stir in the Spinach
Add the spinach to the pot and stir it in until it wilts completely, which takes about two minutes for fresh spinach or three minutes for frozen. Taste and season with salt before serving over rice or with flatbread.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.