Chickpea and Spinach Stew

June 18, 2009 By: Megabeth Category: Main Dishes Print This Post Print This Post

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This is definitely a recipe that I will double the next time that I make it. It’s not because it didn’t make enough for a meal, in fact, we both went back for seconds and thirds. I just wish there was more of this stew leftover for more than just one lunch the next day. But, I was kind and let my in-house taste tester get the leftovers. He owes me now.

I served this really satisfying stew with some fresh and warm naan. It was fantastically warm, flavorful and uniquely spiced.

Chickpea and Spinach Stew
Food & Wine Magazine

  • 1 cup water
  • 10 ounces baby spinach
  • 2 large garlic cloves, crushed
  • Kosher salt
  • Pinch of saffron threads
  • 2 teaspoons sweet paprika
  • 1/4 teaspoon ground cumin
  • Pinch of ground cloves
  • Pinch of freshly ground pepper
  • Two 15-ounce cans chickpeas with their liquid
  • 1/4 cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 large tomato—peeled, seeded and coarsely chopped
  • 1/4 cup golden raisins (I omitted the raisins.)
  • Crusty bread, for serving (I served mine with naan.)

Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes.

Chickpea and Spinach Stew

Chickpea and Spinach Stew

Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.

Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl.

Chickpea and Spinach Stew Garlic Salt and Saffron

Chickpea and Spinach Stew

Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.

Chickpea and Spinach Stew Spices

Chickpea and Spinach Stew

Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes.

Chickpea and Spinach Stew

Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.

Chickpea and Spinach Stew

Add the chickpeas and the remaining liquid to the skillet. If using, add the raisins and bring to a boil over moderately high heat.

Chickpea and Spinach Stew

Add the spinach, reduce the heat to moderate, and simmer for 15 minutes.

Chickpea and Spinach Stew

Chickpea and Spinach Stew

Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.


3 Comments to “Chickpea and Spinach Stew”


  1. wow. that looks and sounds amazingly good.

    1
  2. Megabeth says:

    It was really good…come on over and I’ll make another batch for you!

    2
  3. found this via foodgawker. I love chickpeas and spinach. I believe the Spanish and North Africans make something similar.

    3

2 Trackbacks/Pingbacks

  1. Nice Chickpea and Spinach Stew photos | The Recipe 27 05 11
  2. Nice Cooking Vegetarian Meals photos 29 10 11


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