Mediterranean Chickpea Stew
Tomato-braised chickpeas, spinach, lemon and olive oil.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Finishing olive oil isn't optional - Mediterranean stews build half their flavor from the raw oil drizzle at the end. Use the best one you have.
Ingredients
Everything below makes 4 servings.
- 3 tbspolive oil
- 1 mediumyellow oniondiced
- 2carrotsdiced
- 2celery stalksdiced
- 4garlic clovesminced
- 1½ tspground cumin
- 1 tspground coriander
- 1 tspsmoked paprika
- 2 canscanned chickpeasdrained and rinsed
- 1 cancanned diced tomatoes
- 2 cupsvegetable broth
- 4 cupsbaby spinach
- 1lemonjuiced and wedges for serving
- ¼ cupfresh parsleychopped
- 1 tspkosher salt
- 4 slicescrusty bread
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 340calories
- 14gprotein
- 42gcarbs
- 12gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Dice onion, carrots, and celery.
- Mince 4 garlic cloves.
- Drain and rinse chickpeas.
- Juice half the lemon; cut the rest into wedges. Chop parsley.
Sweat veg
Heat olive oil in the pot over medium. Add onion, carrot, celery, and a pinch of salt. Cook 8 minutes until softened.
8 min · hands onBloom
Add garlic, cumin, coriander, and smoked paprika. Stir constantly 45 seconds.
1 min · hands onSimmer
Add chickpeas, tomatoes, broth, and remaining salt. Bring to a simmer; cook uncovered 18-20 minutes until slightly thickened.
18 min · hands offWilt and brighten
Stir in spinach and cook 2 minutes until wilted. Off heat, stir in lemon juice. Taste and adjust salt.
2 min · hands onServe
Ladle into bowls. Top with parsley and a generous drizzle of olive oil. Serve with bread and lemon wedges.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Swap 1:1; cannellini break down a touch faster, stir gently.
Start rice when stew begins simmering. Adds about 5 minutes.
Toast or warm during the final simmer. Adds about 2 minutes.
Stir an extra 2 cups of kale in with the spinach.
What keeps
Keeps 5 days, reheats beautifully - flavor deepens overnight. Freezes 2 months.
Add fresh lemon and herbs after reheating.
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