Mediterranean Chickpea Stew
A warmly spiced North African-style stew of chickpeas, tomatoes, and wilted spinach simmered in a fragrant cumin and paprika broth, finished with a squeeze of lemon and fresh parsley.
Ingredients
- 2 cans canned chickpeas, drained, rinsed
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 2 cans canned diced tomatoes
- 2 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 4 cups baby spinach
- 1 lemon, juiced
- 1 tsp kosher salt
- 1/4 cup fresh parsley, chopped
Instructions
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1
Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and cook for 5-6 minutes until softened.
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2
Add 4 cloves minced garlic cloves and 2 tbsp tomato paste; cook stirring for 1 minute until the paste darkens slightly.
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3
Add 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper; stir and toast for 30 seconds.
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4
Add 2 cans drained, rinsed canned chickpeas, 2 cans canned diced tomatoes, and 2 cups vegetable broth. Stir to combine, bring to a boil, then reduce heat and simmer uncovered for 18-20 minutes until thickened.
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5
Stir in 4 cups baby spinach and cook 1-2 minutes until wilted. Season with 1 tsp kosher salt.
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6
Remove from heat, squeeze in juice from 1 juiced lemon, and stir. Serve topped with 1/4 cup chopped fresh parsley.