Chickpea and Spinach Stew Recipe – Lebanese Special
This Chickpea and Spinach Stew brings the warm, earthy flavors of the Mediterranean to your table. Packed with protein-rich chickpeas, tender spinach, and fragrant spices like cumin and paprika, it’s a perfect vegetarian comfort food that’s both nourishing and satisfying. Whether served with rice, couscous, or crusty bread, this easy vegan stew is a delicious and healthy meal for any day of the week.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Lamb Kofta Meatball Ingredients:
Chickpea and Spinach Stew Ingredients:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon (optional)
- 1 can (400 g) diced tomatoes
- 2 cans (800 g) chickpeas, drained and rinsed
- 2 cups fresh spinach (or 1 cup frozen)
- 1 cup vegetable stock or water
- Salt and black pepper, to taste
- Lemon wedges, for serving
Chickpea and Spinach Stew Instructions:
Heat olive oil in a pot over medium heat.
Add chopped onion and sauté until soft and translucent.
Stir in garlic, cumin, paprika, and cinnamon; cook until fragrant.
Add diced tomatoes and cook for 5 minutes until slightly thickened.
Stir in chickpeas and vegetable stock; bring to a simmer.
Cook uncovered for 15–20 minutes until chickpeas absorb flavor.
Add spinach and stir until wilted.
Season with salt and pepper to taste.
Serve hot with lemon wedges and crusty bread or rice.
Recipe Notes :
You can use canned or cooked chickpeas — just rinse well before use.
Swap fresh spinach with frozen spinach if needed.
Adjust spices like smoked paprika or chili flakes to your taste.
Add roasted red peppers or olives for a stronger Mediterranean flavor.
For a creamier texture, mash some chickpeas into the stew.
Serve with lemon wedges for a fresh tang and balance of flavor.
