This quick chickpea stew with spinach and tomatoes is a simple vegan dinner for two. Canned chickpeas and tomatoes simmer with onion, garlic, paprika and cumin, so the dish is ready in about 20 minutes. Stir in the fresh spinach right at the end and serve the stew with a slice of homemade bread.
The recipe in brief
- Cook the onion in olive oil, then briefly fry the garlic, paprika and cumin.
- Add drained chickpeas and chopped tomatoes; simmer uncovered for about 10 minutes.
- Fold in the fresh spinach at the end, let it wilt and serve with homemade bread.
A quick vegan stew from pantry staples
The onion, garlic, paprika and cumin build the aromatic base. Canned chickpeas and tomatoes then simmer without a lid for about 10 minutes to bring the flavours together. Add the spinach only just before serving; it does not need to cook with the stew for the full 10 minutes.
Ingredients for 2 servings
- 1 can (400 g) chickpeas, drained
- 2 handfuls fresh spinach
- 1 can (400 g) diced peeled tomatoes in their own juice
- 1 onion
- 2 garlic cloves, chopped
- 1 tsp ground paprika (smoked, if preferred)
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- salt and pepper
Method
Cook the base: Heat two tablespoons of olive oil in a large skillet or saucepan. Add the chopped onion and cook over medium heat for about 5 minutes, until soft and translucent. Add the chopped garlic, paprika and cumin. Cook for just 30 seconds to release the spices' aroma.
Add the chickpeas and tomatoes: Tip the drained chickpeas into the pan and add the chopped tomatoes. Stir well and season with salt and pepper. Bring the stew to a gentle boil, then lower the heat and simmer uncovered for about 10 minutes so the flavours come together.
Fold in the spinach: Add the fresh spinach right at the end. Gently fold it between the chickpeas with a spoon; the heat will soften and wilt it in less than a minute.
Taste and serve: Taste and check the seasoning. Serve the stew hot with a slice of good homemade bread to dip into the sauce.
Frequently asked questions
How long does the stew take?
About 20 minutes when you use canned chickpeas and tomatoes, as specified in the recipe.
When should I add the fresh spinach?
Add it only at the end of cooking. It softens and wilts in the hot stew in less than a minute.
Do I need to cook the chickpeas first?
No. The recipe uses drained canned chickpeas. Add them directly to the tomatoes and simmer the stew uncovered for about 10 minutes.
What should I serve with it?
The original recipe suggests a slice of good homemade bread to dip into the sauce.
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