Saturday, June 22, 2019

Spinach and Chickpea Stew

This easy and tasty recipe is based on this Palestinian Chickpea and Spinach Stew, I just simplified it a little and omitted a few ingredients that I didn't have on hand. It's quickly becoming a staple in our house.  I also don't have a pestle and mortar and it tastes fine, although I think one would be useful.


  • a dash of olive oil
  • 1/2 an onion, finely chopped 
  • 1/2 sp. cumin seeds
  • 1/2 tsp. coriander seeds
  • 2 medium garlic cloves, chopped
  • 1⁄4 tsp. ground allspice
  • 1⁄4 tsp. freshly ground black pepper
  • 1/4 tsp. kosher salt, plus more as needed
  • one can of chickpeas, drained and rinsed
  • a couple of handfuls of  baby spinach, chopped
  • 1/2 a lemon squeezed


1. Sauté the onions and garlic in olive oil for 5-7 min.
2. Add cumin, coriander seeds and the all spice, then slowly add the spinach with a lid and allow it to reduce down.
3. Add the chickpeas and bring to a simmer, adding the salt and pepper and lemon or lime juice.
4. simmer for about 20 minutes and eat with bread or rice.

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  1. yummm. I love chickpeas, one of my favorite pulses

  2. It looks tasty and very healthy too, Rebecca. Happy Sunday!

  3. That looks so yummy. I love chickpeas.

    Greetings from London.



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