Skip to content
Chickpea stew with spinach and lemon
Dinner

Chickpea stew with spinach and lemon

A warm stew of chickpeas, tomato and spinach. Lemon juice keeps it bright. It is filling without getting heavy.

ModernEverydaySpringAutumnComfort foodDinner
Shopping List
Rate:
35 min total
4 servings
Easy

Ingredients

servings
Units
  • about 1.1 lb chickpeas, cooked and drained
  • 1 stk yellow onion
  • 3 fed garlic
  • 2 tbsp oil
  • 1½ tsp ground cumin
  • 1 tsp sweet paprika
  • ¼ tsp dried chili
  • 14.1 oz chopped tomatoes
  • about 1.1 cup vegetable stock
  • 1¼ tsp fine salt
  • ½ tsp freshly ground pepper
  • 5.3 oz fresh spinach
  • 1 stk lemon

Instructions

  1. 1

    Rinse the chickpeas

    1. Rinse the cooked chickpeas in cold water and let them drain.
    3 min
    SieveBowl
  2. 2

    Chop the vegetables

    1. Chop the onion finely. Chop the garlic.
    5 min
    KnifeCutting Board
  3. 3

    Cook the onion and spices

    1. Warm the oil in a pot over medium heat.
    2. Cook the onion until it is soft.
    3. Add garlic, cumin, paprika and chili. Stir for half a minute.
    8 min
    Medium heat
    PotSpoon
  4. 4

    Simmer the stew

    1. Add tomatoes, chickpeas and stock.
    2. Stir in the salt and pepper.
    3. Let it simmer uncovered for about 15 minutes, until the sauce has thickened. Stir now and then.
    15 min
    Low heat
    PotSpoon
  5. 5

    Spinach and lemon

    1. Stir in the spinach until it wilts.
    2. Squeeze in the lemon juice. Taste. A little more salt or lemon is usually enough.
    4 min
    Low heat
    PotSpoon

Explore more

More dinner recipes

Details

Nutrition

Calories

340kcal

Protein

16g

Fat

9g

Carbs

44g

Serving Size

380g

Serving

Suggestions

  • • Serve in deep bowls while it is hot.

Drink Pairings

  • • water: Water with a piece of lemon.

Side Pairings

  • • Flatbread, if you want something to dip.

Dessert Pairings

  • • An apple afterwards is fine.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Cool the stew and refrigerate it in a closed container.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Freeze in portions once it is cold.

Reheating

  • • Pot: Heat until it simmers again. Stir as it warms. Add a spoon of water if it is thick. (Low heat)

Tips

Preparation

  • • Rinse canned chickpeas. The sauce stays less salty.

Cooking

  • • If the stew thickens before it has finished simmering, pour in another spoon of stock.

Serving

  • • Lemon at the end is what keeps the tomato and oil in balance.

Variations

Flavor

  • If you have cumin seeds, toast a teaspoon with the onion before adding the ground spices.

Health

  • Use an extra tin of chickpeas if the stew should be more filling.

Method

  • It also works with dried chickpeas cooked until tender beforehand. Use the same amount once they are cooked.

Toppings

  • A few spoonfuls of yoghurt on the side, if you eat dairy.
Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments