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To make a delicious chickpea and spinach stew, you need the following: - 1 can (15 oz) chickpeas, rinsed and drained - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon turmeric - 1 can (14 oz) diced tomatoes - 4 cups fresh spinach, washed and roughly chopped - 2 cups vegetable broth - 2 tablespoons olive oil - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley for garnish You can enhance the stew with extra ingredients: - Red pepper flakes for heat - Coconut milk for creaminess - Fresh herbs like basil or cilantro - A splash of balsamic vinegar for tang Chickpeas are a great source of protein and fiber. They help keep you full and satisfied. Spinach is rich in vitamins A, C, and K. This leafy green supports your immune system and bone health. Together, chickpeas and spinach create a balanced meal. They are low in calories but high in nutrients. This stew can help you feel good while enjoying great flavor. Using fresh and wholesome ingredients makes this dish both tasty and healthy. For the full recipe, check out the Chickpea and Spinach Stew. Gather all your ingredients before you cook. This makes the process smooth and fun. You will need: - 1 can (15 oz) chickpeas, rinsed and drained - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon turmeric - 1 can (14 oz) diced tomatoes - 4 cups fresh spinach, washed and roughly chopped - 2 cups vegetable broth - 2 tablespoons olive oil - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley for garnish Chop the onion and mince the garlic. This helps release their flavors. Rinse the chickpeas and wash the spinach. Keep everything close to your cooking area. Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until it turns soft and clear. This should take about 5 minutes. Then, add the minced garlic along with cumin, smoked paprika, and turmeric. Stir them for a minute until they smell great. Next, add the diced tomatoes and chickpeas to the pot. Mix them well and let them cook for 3 minutes. After that, pour in the vegetable broth and bring the stew to a gentle boil. Reduce the heat and simmer for about 10 minutes. This allows the flavors to blend nicely. Finally, fold in the spinach gently. It will wilt in about 2-3 minutes. Season with salt, pepper, and lemon juice. Taste and adjust the seasonings as needed. To make your stew even better, here are some tips: - Cut the onion small so it cooks evenly. - Use fresh garlic for a stronger flavor. - Let the spices bloom in the hot oil. This brings out their full taste. - Simmer the stew longer if you want a thicker texture. - Always taste before serving. Adjust salt and lemon to your liking. Follow these steps, and you'll enjoy a warm, hearty bowl of Chickpea and Spinach Stew. For the full recipe, check out the details above. To make your chickpea and spinach stew really pop, use fresh spices. Ground spices tend to lose flavor over time. Always check the date on your spice jars. You can toast the spices in olive oil before adding other ingredients. This step brings out their full taste. Adding a splash of vinegar or a pinch of sugar can also balance the flavors. If you like heat, try adding a dash of cayenne pepper or red pepper flakes. Fresh herbs like basil or cilantro can add a burst of flavor too. One common mistake is not cooking the onions enough. They should be soft and sweet before you add garlic. If you burn the garlic, it can make the stew bitter. Another mistake is using too little liquid. The stew should be thick but not dry. Always taste your stew before serving. You might need more salt, pepper, or lemon juice. Lastly, do not skip the fresh spinach. It adds nutrition and color. For this stew, a large pot or Dutch oven works best. These pots heat evenly and hold heat well. A wooden spoon is great for stirring; it prevents scratching your pot. Use a sharp knife for chopping your veggies. A cutting board is also essential for safety. If you have a can opener, use it to easily open your chickpeas and tomatoes. For the best results, have measuring cups and spoons handy. You want to make sure you use the right amounts of each ingredient. For the full recipe, check out the section above. {{image_2}} Chickpea and spinach stew is great on its own. You can add more protein to make it heartier. Try diced chicken or turkey for a meat option. For a seafood twist, shrimp works well too. If you like fish, salmon fillets are a tasty choice. Just add these proteins while cooking the stew. They will soak up all the flavors! If you want a vegetarian or vegan option, stick with chickpeas. They offer plenty of protein. You can also add tofu or tempeh for more texture. Just cube them and add them in with the chickpeas. Another option is lentils. They cook fast and add a nice flavor. Both options keep the dish healthy and delicious! You might not have all the ingredients on hand. No worries! You can swap out diced tomatoes for crushed tomatoes or even tomato sauce. If you don’t have spinach, use kale or Swiss chard. These greens work well and give a similar taste. Running low on spices? Use whatever you have. A pinch of chili powder can add some heat. Be creative with what you have! For the full recipe, check out the complete guide. To keep your chickpea and spinach stew fresh, let it cool first. Use airtight containers. Store it in the fridge for up to four days. Make sure to label it with the date. This way, you know when to eat it. If you have more than you can eat, freezing is a great choice. When you're ready to enjoy your stew again, reheat it on the stove. Pour the stew into a pot over medium heat. Stir it often to avoid sticking. You can also use a microwave. Just place it in a bowl and cover it. Heat for about two minutes, stirring halfway. Always check that it is hot throughout before serving. You can freeze chickpea and spinach stew for up to three months. Use freezer-safe containers or bags. Make sure to leave some space at the top, as it will expand when frozen. When ready to eat, thaw it overnight in the fridge. Reheat as described earlier. For the full recipe, you can refer to the previous section. Yes, you can use fresh spinach. Fresh spinach adds a great taste and texture. Just wash and chop it. You'll need about four cups of fresh spinach for this stew. Add it near the end of cooking to keep it vibrant and tender. To spice up your stew, add more spices. Try using cayenne pepper or red pepper flakes. Start with a pinch and taste as you go. You can also add a chopped jalapeño for a fresh kick. Adjust the spice level to fit your taste. This stew pairs well with many sides. Serve it with crusty bread for dipping. Rice or quinoa also makes a great base. A simple green salad can add a fresh touch too. Explore your favorite sides to make a full meal. For the detailed cooking process, check the Full Recipe. This blog post covered all you need for a great chickpea and spinach stew. We explored ingredients, cooking steps, and tips for better flavor. I shared variations and storage tips to help you enjoy leftovers. Remember, cooking is about creativity and fun. Use this guide to make your stew your own. Try new flavors and enjoy every bite! Happy cooking!

Chickpea and Spinach Stew

Discover a deliciously nourishing Chickpea & Spinach Stew that’s perfect for any meal! Packed with flavors from garlic, spices, and fresh spinach, this easy recipe combines wholesome ingredients in just 30 minutes. Perfect for busy weeknights, this stew is not only hearty but also vegan-friendly! Click to explore the full recipe and enjoy a warm, cozy bowl of goodness today. Don't miss out on this tasty and quick meal idea!
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Ingredients
  

1 can (15 oz) chickpeas, rinsed and drained

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon turmeric

1 can (14 oz) diced tomatoes

4 cups fresh spinach, washed and roughly chopped

2 cups vegetable broth

2 tablespoons olive oil

Salt and pepper to taste

Juice of 1 lemon

Fresh parsley for garnish

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic, cumin, smoked paprika, and turmeric, cooking for an additional minute until fragrant.

      Add the diced tomatoes (with juices) and chickpeas to the pot, stirring to combine. Cook for about 3 minutes, allowing the mixture to simmer.

        Pour in the vegetable broth, bringing the stew to a gentle boil. Reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.

          Gently fold in the spinach and cook until just wilted, about 2-3 minutes.

            Season with salt, pepper, and the lemon juice, adjusting the seasoning to taste.

              Remove from heat and serve warm, garnished with fresh parsley.

                Prep Time: 10 min | Total Time: 30 min | Servings: 4