Why You’ll Love This Spicy Chickpea and Spinach Stew

• It’s a true one-pot wonder. From start to finish, everything happens in a single pot, which means maximum flavor development and minimal cleanup. You’ll love how the ingredients meld together, creating a complex taste with very little effort.
• The spice level is totally yours to control. The base recipe has a warm, building heat, but you can easily dial it up with extra chili or tone it down for a milder experience. It’s a stew that truly adapts to your mood.
• It’s packed with texture and color. You get the creamy, satisfying bite of the chickpeas against the silky softness of the spinach, all in a vibrant red broth. It’s a feast for the eyes as much as the palate.
• It’s meal-prep magic. This stew tastes even better the next day as the flavors continue to marry. Making a big batch means you have delicious, healthy lunches or dinners ready to go all week long.

Ingredients & Tools

• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1-2 fresh red chilies (like serrano or Fresno), finely chopped (adjust to taste)
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for extra heat)
• 1 (14.5 oz / 400 g) can diced tomatoes
• 2 (15 oz / 425 g) cans chickpeas, rinsed and drained
• 3 cups vegetable broth
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 5 oz / 140 g fresh baby spinach
• 1 lemon, juiced
• For serving: Fresh cilantro, plain yogurt or vegan alternative, crusty bread.

Tools: A large Dutch oven or heavy-bottomed pot with a lid, a wooden spoon, a microplane or fine grater for the ginger.

Don’t worry if you’re missing one spice—you can improvise! The real stars are the chickpeas and that trio of onion, garlic, and ginger. Using a good, heavy-bottomed pot is key here; it distributes heat evenly so nothing burns while we’re building our flavor foundation.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Rinse those chickpeas! Giving your canned chickpeas a good rinse under cold water removes the excess sodium and that starchy liquid they’re packed in. This helps the stew’s flavor shine and keeps the texture perfect.
• Don’t rush the onion. Taking a few extra minutes to sauté the onion until it’s truly soft and translucent is a game-changer. It creates a sweet, savory base that makes the entire stew taste richer and more complex.
• Fresh ginger makes a difference. While ground ginger can work in a pinch, the bright, zesty punch of freshly grated ginger is irreplaceable here. A microplane grater makes this super easy and gets all the fibrous bits out.
• Wilt the spinach in batches. It might look like a mountain of spinach, but it wilts down dramatically. Adding it in two or three batches makes it much easier to stir into the stew evenly.

How to Make Spicy Chickpea and Spinach Stew

Serving Suggestions

Complementary Dishes

• Simple Quinoa or Couscous — A fluffy bed of quinoa or couscous is perfect for soaking up the delicious broth. Their mild flavor complements the spiciness of the stew without competing with it.
• Warm, Buttery Naan Bread — Honestly, there’s nothing better than tearing off a piece of soft, warm naan and dipping it right into the stew. It’s a textural dream and so satisfying.
• A Crisp Green Salad — A simple salad with a lemony vinaigrette provides a refreshing, crunchy contrast to the warm, soft textures of the stew, balancing the meal perfectly.

Drinks

• A Crisp Lager or Pale Ale — The cool, carbonated bitterness of a good beer really helps cut through the richness and spice of the stew, cleansing the palate between bites.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing against the heat. It’s my go-to for a quick, hydrating pairing.
• A Fruity Rosé — A slightly chilled, dry rosé with notes of red berries offers a lovely fruity contrast that plays nicely with the tomatoes and spices in the dish.

Something Sweet

• Orange and Cardamom Olive Oil Cake — The bright, citrusy notes and warm spice of the cake are a beautiful, light way to end the meal without feeling too heavy.
• A Bowl of Fresh Berries — Sometimes simple is best. A bowl of juicy, sweet strawberries or raspberries provides a clean, fresh finish that feels just right.
• Dark Chocolate Squares — A few pieces of high-quality dark chocolate with a high cocoa percentage offer a rich, slightly bitter endnote that contrasts wonderfully with the stew’s savory spice.

Top Mistakes to Avoid

• Mistake: Burning the garlic and spices. This is the most common pitfall. Garlic burns in a flash, and burnt spices turn bitter. Keep the heat at a steady medium and stir constantly during those critical first few minutes.
• Mistake: Skipping the lemon juice at the end. I’ve messed this up before too, thinking the acidity from the tomatoes was enough. But that fresh squeeze at the very end is non-negotiable—it lifts and brightens the entire dish.
• Mistake: Overcooking the spinach. You want to wilt the spinach, not boil it into a mushy, dull green mess. Turn off the heat as soon as the last handful is incorporated. The residual heat will finish the job perfectly.
• Mistake: Not tasting before serving. Seasoning is personal! Always taste your stew at the end and adjust the salt, pepper, or even a pinch of sugar if the tomatoes are particularly acidic.

Expert Tips

• Tip: Smash some chickpeas for a thicker stew. Before adding the spinach, take a fork or potato masher and gently smash about a third of the chickpeas right in the pot. This releases their starch and creates a naturally thicker, creamier broth.
• Tip: Make it creamier with coconut milk. For a richer, slightly sweet twist, substitute one cup of the vegetable broth with a cup of full-fat coconut milk. It adds a wonderful depth and tames the heat beautifully.
• Tip: Add a Parmesan rind. If you’re not keeping it vegan, toss a leftover Parmesan rind into the pot while it simmers. It will melt into the broth, adding an incredible savory, umami richness.
• Tip: Double the batch and freeze it. This stew freezes exceptionally well. Let it cool completely, then portion it into airtight containers. It will be a lifesaver on a future busy night—just thaw and reheat.

FAQs

Can I use frozen spinach instead of fresh?
You absolutely can! Thaw a 10-ounce block of frozen spinach and squeeze out as much water as humanly possible using your hands or a clean kitchen towel. If you don’t, you’ll water down your stew. Add it at the same time you would fresh spinach, breaking it up as you stir it in. The texture will be a bit different, but the flavor will still be great.

How can I make this stew less spicy?
The easiest way is to control the chilies. Start by deseeding your fresh chili, as that’s where most of the heat lives. You can also omit the cayenne pepper entirely. If you’ve already made it and it’s too hot, stir in a big dollop of plain yogurt or a splash of coconut milk when serving—the dairy or fat will help cool the palate.

My stew is too thin. How can I thicken it?
The simplest fix is to let it simmer uncovered for an extra 5-10 minutes to reduce. If you’re in a real hurry, you can make a quick slurry: mix one tablespoon of cornstarch with two tablespoons of cold water until smooth, then stir it into the simmering stew. It should thicken up within a minute or two.

Can I add other vegetables to this?
Of course! This stew is a fantastic canvas. Diced carrots or celery sautéed with the onion would be lovely. You could also stir in some chopped kale or Swiss chard along with the spinach. For something heartier, diced sweet potato added with the chickpeas would be delicious—just make sure it has time to cook through.

How long will leftovers keep in the fridge?
Stored in an airtight container, this stew will keep beautifully for 3-4 days in the refrigerator. Honestly, it often tastes even better on day two. When reheating, you might need to add a splash of water or broth as it will thicken up upon standing.