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Overhead shot of spiced chickpea and spinach stew in a shallow bowl with cilantro, lemon wedge, and linen napkin

Simmered Spiced Chickpea Stew with Coconut Spinach

A one-pot chickpea and spinach stew simmered in a spiced coconut-tomato broth, ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 378
Ingredients Method Notes

Ingredients
  

For the stew
  • 2 tbsp olive oil
  • 1 yellow onion medium (about 150 g); diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp red chili flakes adjust to taste
  • 400 g crushed tomatoes can
  • 2 canned chickpeas x 400 g cans; drained and rinsed, about 480 g drained
  • 400 ml full-fat coconut milk can
  • 480 ml vegetable broth (2 cups)
  • 150 g baby spinach about 5 cups loosely packed
  • 1 tbsp lemon juice fresh
  • 1 tsp salt plus more to taste
  • 1/4 tsp black pepper
To finish
  • fresh cilantro small handful; chopped, for garnish
  • 4 lemon wedges for serving

Method
 

Build the base
  1. Heat the olive oil in a 4-quart / 3.8 L dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent.
  2. Add the garlic and ginger. Cook for 1 minute, stirring, until fragrant.
  3. Stir in the cumin, coriander, turmeric, smoked paprika, and chili flakes. Toast for 30 seconds, stirring constantly, until the spices smell fragrant and coat the onions, watching closely so they don't scorch.
  4. Pour in the crushed tomatoes and scrape up any browned bits from the bottom of the pot. Simmer for 3 minutes to deepen the color.
Simmer and finish
  1. Add the chickpeas, coconut milk, and vegetable broth. Bring to a gentle simmer, then lower the heat, cover partially, and cook for 20 minutes, stirring occasionally, until the broth thickens slightly and coats the back of a spoon.
  2. Add the spinach in two or three batches, stirring each handful in until wilted before adding more, about 2 to 3 minutes total.
  3. Stir in the lemon juice and season with salt and black pepper to taste.
  4. Ladle into bowls, top with chopped cilantro, and serve with lemon wedges alongside rice or warm naan.

Notes

  • Rinse canned chickpeas to reduce sodium and tinny flavor.
  • Keep simmer gentle after adding coconut milk to avoid separation.
  • Add spinach in batches so it wilts evenly.
  • Finish with lemon juice off heat for the brightest flavor.