Home Cooking

Chickpea and Spinach Stew Recipe

January 26 2012 - 11:25 AM

Chickpea_stewOne of my favorite things about cooking is that certain ingredients can transcend seasons, cuisines and price barriers. They don't follow a strict recipe, yet they always taste delicious.

This chickpea and spinach "stew" is exactly one of those flexible recipes. I've actually never made it before, but I imagine that you could add in any number of ingredients and it would still taste great. 

I did an Italian take on this dish by adding basil and garlic. Just by altering the spices and seasonings, you can change it up to have a more Mediterranean or Indian flair. Serve it with herbed chicken skewers and a side of hummus in the summer, or add some coriander or cumin and pair with basmati rice. Here's my version. 

Chickpea and Spinach Stew

Serves 8

1 yellow onion
1 8 oz. can chickpeas (low-sodium is preferable)
1 28 oz. can crushed or stewed tomatoes
5 oz. fresh spinach (this is approximate) 
2 tbsp olive oil 
Juice of 1/2 lemon
1 1/2 tsp red pepper flakes (optional)
1/3 cup red wine
2 tsp finely chopped basil
1 tbsp crushed or minced garlic
1 tsp salt
1/2 tsp pepper 

First, peel and dice your onion. In a very large pot, add your olive oil and then add the onion. Saute on medium heat until onion is lightly browned and soft. Then, add garlic and spinach. Stir to combine. Top with the full can of tomatoes and mix. Let the mixture cook down until the spinach has wilted. You may need to cover your pot or add some water to do so. The mixture will thicken upon standing, so it is okay to add a bit of liquid. 

After about 5-10 minutes, add in your chickpeas and wine. Feel free to enjoy a glass while you're cooking. Top with lemon juice, red pepper flakes and basil. The red pepper flakes have a kick, so feel free to omit them. Stir everything together, and continue to cook on low-medium heat for another 10 minutes. Taste, and season with salt and pepper. 

Remove from heat and serve immediately. I ate mine on top of brown rice. It would also pair well with pasta or just a large piece of crusty garlic bread. The best part of this recipe? It costs very little to cook and makes a good amount of food. It's a warming winter meal and a fairly quick dinner, too. 

–Marly Schuman