A chickpea and spinach stew with turmeric, cayenne, lemon and plenty of fresh herbs.
I have really been enjoying this light, healthy and tasty chickpea, spinach and herb stew this spring! I came across the idea for a persian herb and chickpea stew by Half Baked Harvest on pinterest a while ago and it sounded like a fabulous combination of flavours with the lemon, turmeric, and cayenne along with all of the fresh herbs! This stew is so easy to make, taking less than 30 minutes in total, and you can easily cook some rice to serve with it while it cooks.
Spinach is amazing in this stew and kale works just as well!
Chickpea, Spinach and Herb Stew
Prep Time:5 minutes Cook Time:25 minutes Total Time:30 minutes Servings: 4
A chickpea and spinach stew with turmeric, cayenne, lemon and plenty of fresh herbs.
ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 1 pinch cayenne (optional)
- 4 cups chicken broth (or vegetable broth)
- 3 (14.5 counce) cans chickpeas, drained and rinsed
- 1/2 teaspoon turmeric
- 3 cups baby spinach, coarsely chopped
- 1/4 cup parsley, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup dill, chopped
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon mint, chopped (optional)
directions
- Heat the oil in a large saucepan over medium heat, add the onions and cook until tender, about 7-9 minutes.
- Add the garlic and cayenne and cook until fragrant, about a minute.
- Add the broth, chickpeas, and turmeric and simmer for 10 minutes.
- Add the spinach, parsley, cilantro, dill, lemon juice and zest and cook until the spinach wilts, about a minute.
- Serve garnished with mint.
Option: Use kale or swiss chard instead of spinach. (If you use kale you can massage it before adding to the stew to make it more tender.)
Option: Use your favourite combo of herbs.
Option: Serve with cooked rice.
Option: Serve garnished with plain yogurt.
Option: Use your favourite combo of herbs.
Option: Serve with cooked rice.
Option: Serve garnished with plain yogurt.
Nutrition Facts: Calories 582, Fat 15g (Saturated 1g, Trans 0), Cholesterol 7mg, Sodium 1138mg, Carbs 85g (Fiber 21g, Sugars 18g), Protein 29g
Nutrition by: 
Similar Recipes:
Lemony Lentil Soup
Chickpea and Red Pepper Paprika
Chickpea Curry (Chana Masala)
Asparagus, Zucchini and Chickpea Green Curry
Moroccan Butternut Squash and Chickpea Tagine with Quinoa
Curried Red Lentil Soup with Chickpeas and Quinoa
Cauliflower and Chickpea Curry
Moroccan Beef Tagine
Lemony Lentil Soup
Chickpea and Red Pepper Paprika
Chickpea Curry (Chana Masala)
Asparagus, Zucchini and Chickpea Green Curry
Moroccan Butternut Squash and Chickpea Tagine with Quinoa
Curried Red Lentil Soup with Chickpeas and Quinoa
Cauliflower and Chickpea Curry
Moroccan Beef Tagine
Do you think white beans would work as well in this recipe because I loathe chickpeas
Definitely, Cheryl! White beans are so mild, they can go into anything. Though they are a little softer and creamier than garbanzos, they’d still taste wonderful in this dish 🙂 To prevent them from turning to mush, I’d add them with the spinach and herbs, just to warm through.
This soup was so delicious! I made it for dinner and everyone, including the kiddos, really liked it. It is very substantial but light at the same time; a full meal by itself. I followed the recipe except I doubled the chicken broth, and I used jalapeño sauce and red pepper flakes instead of the cayenne. The heat level was very pleasant and mixed well with the lemony flavour of the broth. This recipe is very unique and delightful!
Thanks for another winner Kevin 🙂