Spinach chickpea stew

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• ½ teaspoon ground coriander

• ¼ teaspoon chili flakes (optional)

• 2 cans (15 oz / 400 g each) chickpeas, drained and rinsed

• 1 can (14 oz / 400 g) diced tomatoes

• 1½ cups vegetable broth or water

• Salt and black pepper, to taste

• 4 cups fresh spinach (or 2 cups frozen, thawed)

• 1 tablespoon lemon juice

Instructions

1. Heat olive oil in a pot over medium heat.

2. Sauté onion until soft and translucent (4–5 minutes).

3. Add garlic, cumin, paprika, coriander, and chili flakes; cook 30 seconds until fragrant.

4. Stir in chickpeas, diced tomatoes, and broth.

5. Simmer uncovered for 15–20 minutes until slightly thickened.

6. Add spinach and cook 2–3 minutes until wilted.

7. Season with salt, pepper, and lemon juice.

8. Serve warm with rice, flatbread, or crusty bread.

Tips & Variations

• Creamy version: Stir in coconut milk at the end

• Extra protein: Add tofu or white beans

• Mediterranean twist: Add olives and a sprinkle of feta

• Spice it up: Add harissa or cayenne