Chickpea And Spinach Stew
There is a special kind of contentment that comes from a one-pot meal simmering gently on the hob, filling the kitchen with a warm, inviting aroma. This Chickpea and Spinach Stew is exactly that – a bowl of pure comfort that we turn to time and time again in my home. I’ve been making this for over 8 years, and it never disappoints. It strikes a beautiful balance between being deeply flavourful and genuinely wholesome, using simple larder ingredients to create something truly satisfying.
What makes this particular chickpea stew so special is the layering of flavours. We start by building a base with sweet onions and pungent garlic, then bloom a trio of earthy spices—cumin, coriander, and smoked paprika—until they’re wonderfully fragrant. The creaminess comes from a tin of full-fat coconut milk, which mellows the acidity of the tomatoes and creates a luscious sauce that clings to every chickpea. Finally, handfuls of fresh spinach are wilted in at the end, adding a vibrant freshness and a dose of goodness. This is the kind of recipe that works beautifully for a quick mid-week dinner but is also special enough for a relaxed weekend lunch with friends.
Recipe Overview
This Chickpea and Spinach Stew is a straightforward, one-pan wonder that delivers a rich and aromatic flavour profile. Expect a creamy, tomato-coconut base infused with warm spices, tender chickpeas, and wilted spinach, all brightened with a squeeze of fresh lemon. After many tests, I’ve found that letting the spices toast in the oil for a full minute is non-negotiable; it truly unlocks their depth and transforms the dish from good to great.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Chickpea and Spinach Stew
- Genuine Flavour: This isn’t a bland stew. The earthy warmth of cumin and smoked paprika melds beautifully with the creamy coconut milk, all cut through with a final, bright squeeze of lemon that makes everything sing.
- Ready in Under 40 Minutes: From chopping the onion to spooning it into a bowl, this entire meal comes together in about 35 minutes, making it ideal for busy evenings.
- Flexible Recipe: This stew is wonderfully adaptable. You can stir in some diced sweet potato with the onions for extra sweetness, or add a tin of brown lentils along with the chickpeas for a heartier texture.
- Great for Meal Prep: This recipe works wonderfully for meal prepping. The flavours actually deepen overnight, making it a fantastic option for a pre-made lunch or dinner. It’s just as good, if not better, the next day.
- Family Tested: This is a recipe that everyone in my house enjoys. Even my teenage son, who can be sceptical of meat-free meals, always gets excited when he smells this cooking.
Ingredients You’ll Need
Most of these ingredients are likely already in your cupboard. For the tinned tomatoes, I recommend using finely chopped rather than whole plum tomatoes as they break down more easily to create a smoother sauce. My preferred brand is Mutti, as their tomatoes have a consistent sweetness.
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- 1 (400g) tin chopped tomatoes
- 400ml vegetable stock
- 1 (400g) tin full-fat coconut milk
- 2 (400g) tins chickpeas, drained and rinsed
- 200g fresh spinach
- Juice of ½ lemon
- Sea salt and freshly ground black pepper, to taste
- Optional for serving: fresh coriander, a dollop of yoghurt
Kira’s Tip: Don’t be tempted to use light coconut milk here. The full-fat version is essential for creating that rich, creamy texture that makes this stew so luxurious. The fat content also helps to carry the flavour of the spices.
How to Make Chickpea and Spinach Stew
The process for this chickpea stew is very straightforward. The key is to build the flavours in layers, giving each stage enough time to develop before moving on to the next. The simmering time is what melds everything together into a cohesive, delicious dish.
- Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over a medium heat. Add the chopped onion and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until the onion is soft, sweet, and translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Bloom the Spices: Add the ground cumin, ground coriander, smoked paprika, and turmeric to the pot. Stir constantly for 1 minute until the spices are toasted and deeply aromatic. This step is vital for releasing their essential oils and flavour. You can learn more about the science of blooming spices to understand its importance.
- Build the Sauce Base: Pour in the tin of chopped tomatoes and the vegetable stock. Scrape the bottom of the pot with your spoon to lift any flavourful browned bits. Bring the mixture to a gentle simmer.
- Simmer and Develop: Add the drained chickpeas and the tin of coconut milk. Stir everything together, bring back to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 15 minutes, allowing the flavours to meld together.
- Wilt the Spinach: Remove the lid and add the fresh spinach to the pot. I find that it works best to add it in two or three large handfuls, stirring it in as it wilts down, which only takes a minute or two.
- Finish and Season: Turn off the heat. Squeeze in the juice of half a lemon – this will brighten up all the rich flavours. Season generously with salt and freshly ground black pepper to your taste. Let the stew sit for 5 minutes before serving.
Tips From My Kitchen
- Temperature Control: Once you add the coconut milk, maintain a very gentle simmer. Boiling it vigorously can cause the coconut milk to separate or ‘split’, which will affect the texture of your final sauce. Low and slow is the way to go.
- The Secret Step: I learned that adding the lemon juice right at the end, with the heat turned off, is crucial. If you add it earlier, its bright, zesty flavour cooks away. Adding it at the end provides a burst of freshness that lifts the entire stew.
- Make-Ahead: You can make the stew up to step 4 and store it in the fridge for up to 3 days. When you’re ready to eat, simply reheat it gently on the hob and proceed with steps 5 and 6, wilting in the fresh spinach and adding the lemon juice just before serving.
- Storage: Leftovers are fantastic! Store the cooled stew in an airtight container in the refrigerator for up to 4 days. It also freezes brilliantly for up to 3 months. Thaw overnight in the fridge before reheating.
Equipment You’ll Need
- Large stockpot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
- Can opener
Common Mistakes to Avoid
- Overcrowding the pan: When you first cook the onions, make sure your pot is large enough to give them space. If they are packed too tightly, they will steam instead of sauté, and you won’t develop that foundational sweet flavour.
- Wrong temperature: Don’t rush the simmering process by turning up the heat. A gentle, steady simmer is key to a tender chickpea and a creamy, non-split sauce. A rolling boil will make everything mushy and can ruin the texture.
- Skipping the rest time: That final 5 minutes of rest time after you turn off the heat might seem optional, but it’s important. It gives the spices and flavours a moment to settle and meld together perfectly before you serve.
What to Serve With Chickpea and Spinach Stew
This stew is a hearty meal on its own, but it’s even better with something to scoop up every last bit of the delicious sauce. My favourite pairings are:
- Crusty Sourdough Bread: A thick slice of toasted sourdough is the ideal vessel for mopping up the creamy broth.
- Fluffy Quinoa or Brown Rice: For a more substantial meal, serving the stew over a bed of fluffy quinoa or nutty brown rice works wonderfully.
- A Dollop of Yoghurt: A spoonful of plain Greek yoghurt or a plant-based alternative adds a lovely, tangy coolness that contrasts beautifully with the warm spices of the stew.
- A Robust Side: While unconventional, this stew is also delicious served alongside some Crispy Oven Roasted Potatoes Side for a truly filling and satisfying dinner.
Frequently Asked Questions
Chickpea And Spinach Stew
Ingredients
Method
- Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over a medium heat. Add the chopped onion and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until the onion is soft, sweet, and translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Bloom the Spices: Add the ground cumin, ground coriander, smoked paprika, and turmeric to the pot. Stir constantly for 1 minute until the spices are toasted and deeply aromatic. This step is vital for releasing their essential oils and flavour. You can learn more about the science of blooming spices to understand its importance.
- Build the Sauce Base: Pour in the tin of chopped tomatoes and the vegetable stock. Scrape the bottom of the pot with your spoon to lift any flavourful browned bits. Bring the mixture to a gentle simmer.
- Simmer and Develop: Add the drained chickpeas and the tin of coconut milk. Stir everything together, bring back to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 15 minutes, allowing the flavours to meld together.
- Wilt the Spinach: Remove the lid and add the fresh spinach to the pot. I find that it works best to add it in two or three large handfuls, stirring it in as it wilts down, which only takes a minute or two.
- Finish and Season: Turn off the heat. Squeeze in the juice of half a lemon – this will brighten up all the rich flavours. Season generously with salt and freshly ground black pepper to your taste. Let the stew sit for 5 minutes before serving.
Notes
I truly hope this Hearty Chickpea and Spinach Stew becomes a staple in your kitchen, just as it is in mine. It’s a testament to how simple ingredients can come together to create something deeply nourishing and delicious. If you try this stew recipe, please let me know how it turned out in the comments below. I love hearing from you!
Happy cooking,
Kira Thompson
