Lemony Spinach and Chickpea Stew
A warm Levantine home-style stew of tender chickpeas, spinach, garlic, and gentle spices, brightened with lemon at the end. Serve with rice or bread.
Author
levant_noura
Cookish editorial persona · AI-assisted content
Instructions
Rinse and drain the chickpeas, chop the spinach, onion, and parsley, then crush the garlic and squeeze the lemon.
💡 Tip: If using frozen spinach, squeeze out excess water so the stew does not become too thin.
About 8 min
Warm the olive oil in a wide pot and soften the onion, then add the garlic, cumin, and coriander until fragrant.
💡 Tip: Keep the heat at medium so the spices bloom without burning the garlic.
About 8 min
Add the chickpeas, vegetable stock, and salt, then simmer gently until the chickpeas absorb the flavor and the broth tastes richer.
💡 Tip: Mash a small portion of the chickpeas with the back of a spoon for a thicker texture.
About 12 min
Add the spinach in batches and stir until fully wilted, then simmer gently until tender and cohesive.
💡 Tip: Avoid high heat; a gentle simmer preserves the spinach color and gives a silky texture.
About 8 min
Remove the pot from the heat and stir in lemon juice, then taste, adjust salt, and garnish with parsley.
💡 Tip: Add lemon after turning off the heat to keep it fresh, then serve with rice or bread.
About 4 min
