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To make a tasty chickpea and spinach stew, gather these ingredients: - 1 can chickpeas, drained and rinsed - 2 cups fresh spinach, roughly chopped - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon turmeric - 1 can diced tomatoes (14 oz) - 2 cups vegetable broth - Salt and pepper to taste - Lemon wedges for serving - Fresh cilantro for garnish You can find the full recipe at the end of this article. You can swap some ingredients if needed. Use any beans if you lack chickpeas. Kale or Swiss chard can replace spinach. Yellow or red onion works well if you don’t have a medium onion. If you want a unique flavor, try ginger instead of garlic. This stew is packed with nutrients. A serving offers protein, fiber, and vitamins. Chickpeas provide protein and fiber. Spinach is rich in iron and vitamins A and C. Olive oil offers healthy fats. Each bowl is low in calories, making it a great choice for a filling meal! First, gather all your ingredients. You will need 1 can of chickpeas, 2 cups of fresh spinach, 1 medium onion, and 3 cloves of garlic. Don’t forget the olive oil, spices, diced tomatoes, and vegetable broth. This will make your cooking smooth and easy. Next, rinse and drain the chickpeas. Chop the onion and garlic finely. Roughly chop the spinach. This makes it easier to mix later. Now, let’s cook! Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it is soft and clear. Next, toss in the minced garlic, ground cumin, smoked paprika, and turmeric. Stir well and cook for about 2 minutes. This will make your kitchen smell amazing! Then, pour in the canned diced tomatoes with their juices. Stir to combine and let it simmer for about 3-4 minutes. After that, add the drained chickpeas and 2 cups of vegetable broth. Bring the mix to a gentle boil. Lower the heat and let it simmer for 10-15 minutes. This helps all the flavors mix well. Now, add the chopped spinach. Cook for another 4-5 minutes until the spinach is soft. Season with salt and pepper to taste. If you like, add a squeeze of fresh lemon juice for a bright flavor. For the best stew, use fresh spices. Old spices lose their flavor. If you want more heat, add a pinch of red pepper flakes. Let the stew sit for a few minutes after cooking. This allows the flavors to deepen. Serve the stew hot, garnished with fresh cilantro and lemon wedges on the side. For the full recipe, check the previous sections. Enjoy your Chickpea and Spinach Stew! When making chickpea and spinach stew, it’s easy to make a few mistakes. First, don’t skip the sautéing step. Cooking the onion and garlic first adds depth to your dish. If you rush, your stew might taste bland. Next, be careful with the spices. Too much or too little can change the flavor. Start with the recommended amounts and adjust to your taste. Lastly, avoid overcooking the spinach. You want it tender but not mushy. If you cook it too long, it loses its bright green color. To really make your stew pop, think about layering flavors. You can add a splash of balsamic vinegar for tang. A pinch of red pepper flakes can add some heat without overpowering the dish. Fresh herbs are great too. Try adding basil or parsley at the end for extra freshness. If you like a zesty kick, squeeze lemon juice right before serving. It lifts the flavors and makes everything taste brighter. Chickpea and spinach stew is very versatile. You can serve it on its own or with sides. I love pairing it with warm, crusty bread for dipping. Rice or quinoa also works well to soak up the stew. For a lighter option, a simple green salad adds a nice crunch. Garnish your stew with fresh cilantro and lemon wedges for a pop of color. This not only makes the dish look appealing but also adds more flavor. For the full recipe, check out the details above. {{image_2}} You can make this stew spicy easily! Just add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. Let the heat blend with the flavors. This adds a fun kick to your meal. This stew is already vegan and gluten-free! Use vegetable broth to keep it plant-based. Make sure your canned tomatoes do not have added sugars or gluten. If you want more protein, add extra chickpeas or some tofu. Feel free to add more veggies! Carrots, bell peppers, or zucchini work well. Dice them up and toss them in with the onions. You can also add cooked chicken or sausage for a heartier stew. Mix and match to find your favorite version! For the full recipe, check out the full recipe section. After you enjoy your chickpea and spinach stew, store any leftovers in a clean container. Make sure the stew cools down first. Seal the container tightly. You can keep it in the fridge for up to three days. This stew makes a quick meal for busy days. Want to save some for later? You can freeze the stew! Pour it into freezer-safe containers. Leave some space at the top for expansion. Label each container with the date. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. When it's time to enjoy your stew again, reheat it gently. You can use a pot on the stove over medium heat. Stir it often to heat evenly. If it's too thick, add a splash of vegetable broth. You can also use a microwave. Heat it in a bowl, stirring every minute until hot. Enjoy your delicious, warm meal! For the full recipe, check out the Chickpea & Spinach Stew! Chickpea and Spinach Stew stays fresh in the fridge for about 3 to 5 days. Store it in an airtight container. This keeps it safe and tasty. When you reheat it, make sure it’s hot all the way through. If you want to keep it longer, you can freeze it. Yes, you can use frozen spinach. It works well and saves time. Just thaw and drain the spinach before adding it to the stew. This helps keep the stew from getting too watery. Frozen spinach is just as good as fresh, and it’s easy to find. Chickpea and Spinach Stew pairs nicely with several sides. You can serve it with warm bread, like pita or crusty baguette. Rice or quinoa also make great sides. These options add texture and help soak up the stew. For a fresh touch, add a simple salad on the side. You’ll find this stew is filling and satisfying on its own or with these sides. Check out the Full Recipe for more details! You learned about making a delicious Chickpea and Spinach Stew. We covered key ingredients, cooking steps, and helpful tips. I shared easy substitutions and variations to suit your taste. Remember to avoid common mistakes for a great dish. Store leftovers properly to enjoy later. This stew is a flexible meal that fits many diets and preferences. I hope you find joy in experimenting with this recipe! Happy cooking!

Chickpea and Spinach Stew

Discover the warmth and comfort of Chickpea & Spinach Stew with this simple and delicious recipe. Loaded with protein-rich chickpeas and vibrant spinach, this hearty dish is perfect for weeknight dinners or meal prep. In just 30 minutes, you'll create a flavorful stew that’s healthy and satisfying. Click through to explore the full recipe and bring this delightful warm bowl of goodness to your table!
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Ingredients
  

1 can chickpeas, drained and rinsed

2 cups fresh spinach, roughly chopped

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon turmeric

1 can diced tomatoes (14 oz)

2 cups vegetable broth

Salt and pepper to taste

Lemon wedges for serving

Fresh cilantro for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.

    Add the minced garlic, ground cumin, smoked paprika, and turmeric to the pot. Stir well and cook for an additional 2 minutes until fragrant.

      Pour in the canned diced tomatoes along with their juices and stir to combine. Let it simmer for about 3-4 minutes.

        Add the drained chickpeas and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce to a simmer and cook for 10-15 minutes to allow the flavors to meld.

          Stir in the chopped spinach and cook for another 4-5 minutes until the spinach is wilted and tender.

            Season to taste with salt and pepper. If desired, squeeze a bit of fresh lemon juice over the stew for added brightness.

              Serve hot, garnished with fresh cilantro and lemon wedges on the side.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4