Lemon Spinach Chickpeas Recipes

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MEDITERRANEAN SPINACH CHICKPEA STEW



Mediterranean Spinach Chickpea Stew image

This spinach chickpea stew turns a bag of frozen spinach and some chickpeas into a wholesome one-pot dinner to feed a crowd! There are variations of this spinach stew recipe with tomatoes throughout the Mediterranean and the Middle East. My mom made her spinach stew, Egyptian-style using lean ground beef, but I opted for a vegan option, which is just as hearty and satisfying, thanks to chickpeas!

Provided by Suzy Karadsheh

Categories     Main Course

Time 55m

Number Of Ingredients 16

extra virgin olive oil
1 medium yellow onion ((finely chopped))
4 garlic cloves ((minced))
kosher salt
1 cup san Marzano tomatoes ((with their juices))
2 cups chicken broth ((or vegetable broth))
1 pound frozen spinach ((chopped))
15 ounces canned chickpeas, drained and rinsed
1 cup fresh parsley ((chopped))
1 teaspoon allspice
1 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon red pepper flakes
black pepper
1/2 cup broken vermicelli noodles ((or orzo))
1 lemon ((juice of))

Steps:

  • In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened.
  • Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices.
  • Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally.
  • While the spinach stew is simmering, toast the vermicelli. In a small pan, heat about 1 tablespoon olive oil over medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn. Remove from heat.
  • Stir in the toasted vermicelli in the spinach stew and cook for another 10 minutes or until the vermicelli noodles are cooked to tender.
  • Remove from the heat and finish with lemon juice and a good drizzle of extra virgin olive oil.

Nutrition Facts : Calories 245.3 kcal, Carbohydrate 42.2 g, Protein 15.4 g, Fat 4 g, SaturatedFat 0.4 g, Sodium 536.8 mg, Fiber 13.5 g, Sugar 7.9 g, UnsaturatedFat 2.2 g, ServingSize 1 serving

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