Chickpea and spinach stew

Total Time:   38 min   Prep: 16 min  Cook:  22 min  Serves: 6
Difficulty: Easy

Enjoy this meatless main dish on its own or make it into a more substantial meal by serving it alongside roasted sweet potatoes or spooned over whole wheat couscous or brown rice. Pairing the stew with a mixed greens salad would be a delicious option to increase your veggie intake for the day too. Here, we’ve used plain diced tomatoes, but feel free to experiment and use a seasoned variety of canned tomatoes like roasted garlic, fire roasted or bell pepper and onion for more robust flavor. Throw in a pinch of cayenne, crushed red pepper, or minced jalapeño to turn up the heat.


Olive oil

2 tsp, extra-virgin

Uncooked onion(s)

2 small, chopped

Table salt

1 tsp, divided

Garlic clove(s)

2 medium clove(s), minced

Ground cumin

2 tsp

Ground ginger

1 tsp


Canned diced tomatoes

15 oz, packed in their own juice, undrained



3 can(s), rinsed and drained (15 oz each)


Fresh spinach

10 oz, baby leaves



2 Tbsp


Fresh lemon juice

1 Tbsp



¼ cup(s), fresh, chopped


1. Heat oil in a large nonstick skillet over medium-low heat. Add onion and 1/2 teaspoon salt; cook, stirring frequently, until softened, about 10 minutes. Stir in garlic, cumin and ginger; cook for 1 minute. Add tomatoes and their juice, and chickpeas; stir to combine and mash chickpeas slightly with a potato masher.

2. Using tongs, toss in spinach and sprinkle mixture with water; cook, covered, until spinach is wilted, tossing mixture once half-way through, about 5 to 10 minutes. Stir in lemon juice, cilantro and remaining 1/2 teaspoon salt. Yields about 1 1/4 cups per serving.