Spicy Chickpea and Spinach Stew

Name: Spicy Chickpea and Spinach Stew
Cook time: 18 min
Yield: 4 servings
Ingredients: 30 ml olive oil; 150 g yellow onion finely diced; 0.25 tsp fine salt; 4 clove garlic cloves minced; 20 g tomato paste; 2 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp red pepper flakes; 400 g canned diced tomatoes with juices; 250 ml vegetable stock; 480 g canned chickpeas drained and rinsed; 0.75 tsp fine salt; 0.5 tsp black pepper freshly ground; 120 g baby spinach washed; 15 ml lemon juice freshly squeezed; 120 g plain yogurt; 10 g fresh parsley chopped; 4 piece pita bread warmed for serving

A quick stovetop stew built on chickpeas and tomatoes, finished with spinach, cumin, smoked paprika, and red pepper flakes. It is served with yogurt and lemon for a sharper, rounder finish. The stew is fully cooked in one pot and works as a complete weeknight main with pita for scooping.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

30 ml olive oil
150 g yellow onion finely diced
0.25 tsp fine salt
4 clove garlic cloves minced
20 g tomato paste
2 tsp ground cumin
1 tsp smoked paprika
0.5 tsp red pepper flakes
400 g canned diced tomatoes with juices
250 ml vegetable stock
480 g canned chickpeas drained and rinsed
0.75 tsp fine salt
0.5 tsp black pepper freshly ground
120 g baby spinach washed
15 ml lemon juice freshly squeezed
120 g plain yogurt
10 g fresh parsley chopped
4 piece pita bread warmed for serving

Instructions

Heat a large saucepan or Dutch oven over medium heat. Add the olive oil, then add the onion with 0.25 tsp of the salt and cook, stirring often, until softened and translucent. The onion is softened and no longer raw, 4 to 5 minutes.
Add the garlic and cook briefly until fragrant, then stir in the tomato paste, cumin, smoked paprika, and red pepper flakes. Cook, stirring, to toast the spices and darken the paste slightly. The mixture smells aromatic and the paste looks slightly darker, about 1 minute.
Add the canned tomatoes, vegetable stock, chickpeas, remaining 0.75 tsp salt, and black pepper. Bring to a simmer, then lower the heat and cook uncovered, stirring occasionally. The stew has thickened slightly and tastes integrated, 10 to 12 minutes.
Stir in the spinach in handfuls until just wilted, then add the lemon juice. Taste and adjust with a little more salt if needed. The spinach is wilted but still green and the broth tastes bright, 1 to 2 minutes.
Warm the pita bread and divide the stew into bowls. Top each bowl with yogurt and parsley if using. The pita is warm and pliable, and the stew is ready to serve.