Description
A hearty and flavorful Mediterranean stew packed with nutritious chickpeas and fresh spinach, perfect for a comforting and healthy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 4 cups vegetable broth
- 5 ounces fresh spinach
- Salt and black pepper to taste
- Lemon wedges for serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Stir in minced garlic, cumin, coriander, smoked paprika, turmeric, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Pour in the diced tomatoes and their juice. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Add the rinsed and drained chickpeas and vegetable broth to the pot.
- Bring the stew to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
- Stir in the fresh spinach and cook until it wilts, about 2-3 minutes.
- Season with salt and black pepper to taste.
- Serve hot, with lemon wedges if desired.
Notes
- For a richer flavor, you can add a bay leaf while simmering.
- Feel free to add other vegetables like diced carrots, celery, or bell peppers with the onion.
- Serve with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: Approximately 250
- Sugar: Approximately 7g
- Sodium: Approximately 600mg (can vary based on broth and added salt)
- Fat: Approximately 5g
- Saturated Fat: Approximately 1g
- Unsaturated Fat: Approximately 4g
- Trans Fat: 0g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 12g
- Protein: Approximately 12g
- Cholesterol: 0mg