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Chickpea and Spinach Stew

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A hearty, comforting, and nourishing vegan stew made with chickpeas, spinach, aromatic spices, and vermicelli noodles. Perfect as a main dish or paired with bread or rice.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30–35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Stew
  • Method: Simmering
  • Cuisine: Middle Eastern-Inspired
  • Diet: Vegan

Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 pound frozen spinach (or fresh, chopped)
  • 1 cup tomatoes, chopped
  • 1/2 cup vermicelli noodles
  • 1 cup chopped parsley
  • 2 tbsp lemon juice
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp allspice
  • 1/2 tsp red pepper flakes (adjust to taste)
  • Salt and black pepper, to taste
  • 3 cups vegetable broth

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft and fragrant.
  2. Stir in spinach, tomatoes, vegetable broth, and chickpeas. Add parsley, salt, and pepper.
  3. Mix in paprika, coriander, allspice, and red pepper flakes. Bring to a boil, then reduce to simmer for 20 minutes.
  4. Meanwhile, fry vermicelli noodles in a separate pan until lightly golden.
  5. Add noodles to the stew and cook until tender.
  6. Finish with lemon juice and adjust seasoning before serving.

Notes

  • Use fresh spinach instead of frozen for a fresher flavor.
  • Swap vermicelli with rice, couscous, or quinoa for variation.
  • Add coconut milk for extra creaminess.
  • Increase red pepper flakes or add fresh chili for more spice.
  • Can be made oil-free by sautéing in broth instead of olive oil.

Nutrition

Find it online: https://savorymomskitchen.com/chickpea-and-spinach-stew/