⏱️ Time & Servings
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Prep Time: 10 minutes
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Cook Time: 25 minutes
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Total Time: ~35 minutes
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Servings: 4
🛒 Ingredients
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2 tbsp olive oil
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1 medium onion, finely chopped
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4 garlic cloves, minced
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1 tsp ground cumin
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1 tsp paprika
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½ tsp turmeric
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½ tsp chili flakes (optional)
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1 can (15 oz / 425 g) chickpeas, drained and rinsed
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1 can (14 oz / 400 g) crushed tomatoes
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1 cup vegetable broth or water
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4 cups fresh spinach, chopped
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Salt & black pepper to taste
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Juice of ½ lemon
🔪 Step-by-Step Instructions
1️⃣ Sauté Aromatics
Heat oil in pot over medium heat. Add onion and cook 4–5 minutes until soft. Add garlic and spices; cook 30 seconds.
2️⃣ Build the Stew
Stir in chickpeas, crushed tomatoes, and broth. Simmer 15 minutes until thick and flavorful.
3️⃣ Add Spinach
Stir in spinach and cook 2–3 minutes until wilted.
4️⃣ Finish
Season with salt, pepper, and lemon juice.
🌟 Serving Ideas
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Serve over rice, quinoa, or couscous
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Enjoy with naan or crusty bread
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Top with yogurt or feta (optional)
🥗 Nutrition (Approx. per serving)
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Calories: ~260
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Protein: ~10g
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Fiber: ~8g
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Fat: ~9g
💡 Pro Tips
✔ Use frozen spinach if needed
✔ Add coconut milk for creamy version
✔ Add potatoes for heartier stew
❓Quick Q&A
Q: Can I make this WW friendly?
Yes — want points?
Q: Can I make it in slow cooker?
Yes — tell me and I’ll convert it.
WW Points (Per Serving – ¼ recipe)
Using:
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Olive oil (2 tbsp) → 8 points
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Chickpeas (15 oz can) → 12 points
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Tomatoes, spinach, onion, spices → 0 points
🔢 Total Recipe: 20 points
🍽️ Per Serving: ⭐ 5 WW Points
🌟 Lower-Point Version (3 Points)
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Use 1 tbsp olive oil
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Add extra spinach