Mediterranean

Chickpea & Spinach Stew

Name: Chickpea & Spinach Stew
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 3 tablespoons Olive oil; 1 Yellow onion, chopped; 4 Garlic cloves, minced; 1 ½ teaspoons Smoked paprika; 1 teaspoon Ground cumin; ¼ teaspoon Crushed red pepper flakes; 2 cans Canned chickpeas, drained; 28 ounces Crushed tomatoes; 1 cup Water; 5 ounces Baby spinach; 2 tablespoons Fresh lemon juice; 1 teaspoon Kosher salt

Smoky, lemony, and on the table in 30 minutes.

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Prep10 min

Cook20 min

Serves4

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Canned chickpeas simmer with tomatoes, smoked paprika, and a mountain of spinach that wilts down to nothing. Fiber-rich, deeply savory, and the pot is nearly empty by the time you sit down.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

4 servings or type

3 tablespoons Olive oil

1 Yellow onion, chopped

4 Garlic cloves, minced

1 ½ teaspoons Smoked paprika

1 teaspoon Ground cumin

¼ teaspoon Crushed red pepper flakes

2 cans Canned chickpeas, drained

28 ounces Crushed tomatoes

1 cup Water

5 ounces Baby spinach

2 tablespoons Fresh lemon juice

1 teaspoon Kosher salt

Steps

Heat the oil in a large pot over medium. Cook the onion 6 minutes until soft; add the garlic, paprika, cumin, and pepper flakes for 1 minute.
Add the chickpeas, tomatoes, water, and salt. Simmer 15 minutes, smashing a spoonful of chickpeas against the pot to thicken.
Stir in the spinach a handful at a time until wilted, then the lemon juice. Serve over rice or with crusty bread.

Tip: Smash a spoonful of chickpeas against the pot as it simmers. Their starch thickens the stew without any flour.

Chickpea & Spinach Stew

Ingredients

Steps

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