Name: Simple Chickpea Spinach Stew
Ingredients: 2 tablespoons Olive Oil: A quality extra-virgin olive oil serves as the flavorful foundation for sautéing our aromatics.; 1 large Yellow Onion: Finely chopped, this provides a sweet, aromatic base that deepens the stew’s flavor.; 4 cloves Garlic: Minced or finely grated, garlic adds a pungent, savory kick that is essential to the dish.; 1 inch Ginger: Freshly grated, ginger brings a warm, zesty spice that brightens the entire stew.; 1 teaspoon Ground Cumin: An earthy, warm spice that pairs beautifully with chickpeas.; 1 teaspoon Ground Coriander: Adds a citrusy, slightly sweet note that complements the cumin.; 1 teaspoon Smoked Paprika: Lends a subtle, smoky depth and a beautiful reddish hue to the stew.; ½ teaspoon Turmeric Powder: Provides a warm, peppery flavor and a vibrant golden color.; ¼ teaspoon Cayenne Pepper: Optional, but a pinch adds a gentle background heat. Adjust to your preference.; 2 (15-ounce) cans Chickpeas: Also known as garbanzo beans, these are the protein-packed, hearty stars of our stew. Be sure to rinse and drain them well.; 1 (28-ounce) can Crushed Tomatoes: This forms the rich, tangy, and savory liquid base of the stew.; 1 (13.5-ounce) can Full-Fat Coconut Milk: The secret to an incredibly creamy, luxurious texture that balances the acidity of the tomatoes.; 2 cups Vegetable Broth: Used to thin the stew to the perfect consistency and add another layer of savory flavor.; 1 teaspoon Sea Salt: Or to taste, for enhancing all the flavors.; ½ teaspoon Black Pepper: Freshly ground for the best flavor.; 5 ounces Fresh Baby Spinach: A huge pile of fresh spinach wilts down to add vibrant color, nutrients, and a tender bite.; 1 Lemon: The juice of half a lemon, added at the end, brightens and lifts all the flavors. The other half can be cut into wedges for serving.

Ingredients

Scale

2 tablespoons Olive Oil: A quality extra-virgin olive oil serves as the flavorful foundation for sautéing our aromatics.
1 large Yellow Onion: Finely chopped, this provides a sweet, aromatic base that deepens the stew’s flavor.
4 cloves Garlic: Minced or finely grated, garlic adds a pungent, savory kick that is essential to the dish.
1 inch Ginger: Freshly grated, ginger brings a warm, zesty spice that brightens the entire stew.
1 teaspoon Ground Cumin: An earthy, warm spice that pairs beautifully with chickpeas.
1 teaspoon Ground Coriander: Adds a citrusy, slightly sweet note that complements the cumin.
1 teaspoon Smoked Paprika: Lends a subtle, smoky depth and a beautiful reddish hue to the stew.
½ teaspoon Turmeric Powder: Provides a warm, peppery flavor and a vibrant golden color.
¼ teaspoon Cayenne Pepper: Optional, but a pinch adds a gentle background heat. Adjust to your preference.
2 (15-ounce) cans Chickpeas: Also known as garbanzo beans, these are the protein-packed, hearty stars of our stew. Be sure to rinse and drain them well.
1 (28-ounce) can Crushed Tomatoes: This forms the rich, tangy, and savory liquid base of the stew.
1 (13.5-ounce) can Full-Fat Coconut Milk: The secret to an incredibly creamy, luxurious texture that balances the acidity of the tomatoes.
2 cups Vegetable Broth: Used to thin the stew to the perfect consistency and add another layer of savory flavor.
1 teaspoon Sea Salt: Or to taste, for enhancing all the flavors.
½ teaspoon Black Pepper: Freshly ground for the best flavor.
5 ounces Fresh Baby Spinach: A huge pile of fresh spinach wilts down to add vibrant color, nutrients, and a tender bite.
1 Lemon: The juice of half a lemon, added at the end, brightens and lifts all the flavors. The other half can be cut into wedges for serving.

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Instructions

Sauté the Aromatics: Place a large pot or Dutch oven over medium heat. Add the olive oil. Once it shimmers, add the finely chopped yellow onion and a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until the onion is soft, translucent, and just beginning to turn golden. This step builds the crucial first layer of flavor.
Bloom the Spices: Add the minced garlic and grated ginger to the pot. Stir constantly for about 1 minute until fragrant. Be careful not to let the garlic burn. Add the ground cumin, ground coriander, smoked paprika, turmeric, and cayenne pepper (if using). Stir continuously for another 30-45 seconds. This process, known as “blooming,” toasts the spices and unlocks their full aromatic potential.
Combine the Core Ingredients: Pour in the can of crushed tomatoes, stirring to scrape up any flavorful bits stuck to the bottom of the pot. Add the two cans of rinsed and drained chickpeas, the full-fat coconut milk, and the vegetable broth. Season with the sea salt and black pepper. Stir everything together until well combined.
Simmer and Thicken: Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 20 minutes. This allows the flavors to meld and deepen. After 20 minutes, uncover the stew. Using the back of a wooden spoon or a potato masher, gently press against some of the chickpeas against the side of the pot to mash them. Mashing about a quarter to a third of the chickpeas will help to naturally thicken the stew and create a wonderfully creamy consistency.
Wilt the Spinach: Increase the heat slightly to a steady simmer. Add the fresh baby spinach to the pot in large handfuls. It will look like a lot, but it wilts down significantly. Gently stir the spinach into the hot stew until it has completely wilted. This should only take 2-3 minutes.
The Finishing Touch: Turn off the heat. Squeeze in the juice of half a lemon. Stir it through the stew. This final acidic touch is crucial—it brightens up all the rich, earthy flavors and makes the entire dish taste fresh and vibrant.
Rest and Serve: Let the stew rest for 5 minutes off the heat before serving. This allows the flavors to settle. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired. Serve hot.

Nutrition

Serving Size: one normal portion
Calories: 420
Fiber: 11g
Protein: 12g