Chickpeas & Spinach Stew has been one of my favorite vegan dishes to make for years. It has lots of flavor and will fill you up without feeling heavy. The saucy tomatoes are seasoned with onion, garlic, ginger, cumin and a little heat from poblano peppers. Wilted spinach adds silky texture, lots of nutrition and flavor.
I always make white, brown, Coconut Rice or quinoa to soak up that wonderful tomato sauce. For the meat eaters, Lemon Basil Chicken or Easy Garlic Baked Shrimp are also great to round out the meal.
Base of Flavors
Start with placing the onion, pepper, garlic and ginger in a blender or food processor and puree until smooth.
On the cooktop, heat the olive oil in a large stock pot or high sided pan over medium high heat. Add the cumin & mustard seeds, heating them until they begin to sizzle or pop. The mustard seeds pop while the cumin seeds usually just sizzle.
Pour the onion mixture into the pan and stir while it heats through. Let it cook until much of the moisture has evaporated and it has browned slightly. This should take about 5-10 minutes.
Pour the diced tomatoes and drained chickpeas into the pan. Season with salt and pepper and stir to combine the ingredients well. Allow this to heat through and the flavors to come together for about 5 more minutes. Taste and season with more salt and pepper if needed, turn the heat to low and add the spinach to the pot. Cover and let heat through for about 2-3 minutes allowing the spinach to wilt. Stir to combine everything well when you are ready to serve.
Serving Chickpeas & Spinach Stew
For a simple vegan bowl, begin with a base of your favorite cooked rice or quinoa, then ladle the Chickpeas with Spinach & Tomatoes on top. Garnish with a little fresh cilantro if you’d like, or just dig in! Or serve as a side with your favorite rice, quinoa and protein.
More Gluten Free & Vegetarian Deliciousness
- Veggie Tacos with Coconut Lime Slaw
- Garden Fresh Quinoa Salad
- Butternut Squash, Black Beans & Greens Bowl
- Priya’s Pasta Salad
- Mediterranean Style Quinoa
Chickpeas & Spinach Stew
Ingredients
- 1 small sweet onion trimmed & quartered
- 2 cloves garlic peeled
- 1 inch fresh ginger peeled
- 1 poblano or cubanelle pepper seeded & roughly chopped
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 28 oz canned diced tomatoes
- 15 oz canned chickpeas drained
- 12 oz bag fresh baby spinach
- 2 cups cooked rice or quinoa for serving
- cilantro optional for serving
Instructions
- While the rice or quinoa is cooking as the package instructs, begin working on the Chickpeas & Spinach Stew.
- Place the pepper, onion, garlic & ginger in a blender or food processor. Blend until smooth.
- With the cooktop on medium high- heat the olive oil in a very large stock pot (large enough to contain the fresh spinach). Toast the cumin and mustard seeds in the oil until they sizzle and pop.
- Pour the onion & pepper puree into the pan and stir to combine. Allow it to simmer and stir from time to time until it has browned a little and most of the liquid has evaporated.
- Add in the diced tomatoes and chickpeas. Stir to combine it all well, season with salt and pepper and let it come to a simmer. Allow it to cook for about 5 more minutes then turn the heat to low and pile the spinach on top.
- Cover the pan or pot tightly with a lid or aluminum foil for 2-3 minutes, allowing the spinach to wilt. Remove from the stove, stir and serve over a bed of rice or quinoa. Top with cilantro if you’d like.