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Spinach and Chickpea Stew

Updated: May 6

One of my favourite, go-to recipes this chickpea stew is very easy to make, keeps well and can be adapted in a number of ways.


  • 3-4 tbsp olive oil

  • 2 garlic cloves, finely chopped

  • 1 small red onion, finely chopped

  • 2 tsp cumin

  • 2 tsp smoked paprika

  • Cayenne pepper or hot chilli powder to taste

  • Salt & pepper

  • 1 tsp honey / brown sugar

  • 1 400 g tin of peeled tomatoes

  • 1 tbsp of tomato paste

  • 1 can cooked chickpeas

  • 200 g of spinach (fresh or frozen)

  • fresh parsley, chopped


  1. Heat olive oil in a large pot. Add chopped onion and cook on a low heat, until almost translucent. Stir from time to time.

  2. Add chopped garlic. Keep on stirring for a minute or two, until the garlic completely softens and releases its beautiful aroma.

  3. Add all the spices to the onion and garlic mixture and stir well. Fry them off gently for a minute or two stirring the whole time to stop them from burning.

  4. Add tomato paste to the pan and stir it into the mixture.

  5. Add tomatoes to the pan and squash them gently. Season with a little salt. Simmer the sauce on low heat and let the sauce thicken. Stir it from time to time. Add in the sugar or honey. Taste it and season accordingly. If your tomatoes are very tangy you many need a little more sugar/honey. I like to add a bit of black pepper here.

  6. Once the sauce thickens, stir in cooked chickpeas and let them warm through. Now add in the spinach and place the lid on to let spinach wilt and cook in the steam.

  7. Serve over rice, sprinkled with fresh parsley.


  • I often throw in other vegetables, try courgettes, mushrooms, even broccoli.

  • If you don't have chickpeas this also works well with cannelini or butter beans.

  • Sliced black olives work really well with this too - you can add these when you throw the beans in.

  • Baked feta works very well with this dish.


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