Spiced Chickpea & Spinach Stew

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Wowwie! This is so wonderfully flavorful and warm and cozy and I might or might not have finished 3/4 of the whole batch in one go.

I’m a huge fan of chickpeas in almost any form – curries, hummus, spiced and dried, in desserts (yes, desserts! google chickpea desserts and don’t knock it before you try it) – so it was inevitable that I would love this stew specially since it involves lots of olive oil, spices and spinach (my favorite vegetable by far – it’s so versatile!).

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It can take a while to cook if you soak and boil your own chickpeas, which we always do at home, but if you use canned chickpeas this is a super quick dish to whip up for lunch.

The recipe is technically for four people but since last time I made half the batch for my mom and I, there wasn’t enough left for my mom (oops!), I will definitely be making a bigger batch next time. And even if there’s some leftover, you can keep it in the fridge and it’ll make a great leftover lunch or dinner the next day.

I served it with brown rice but you can serve it with any grain – millet, quinoa, basmati rice etc. or even with some crusty bread like sourdough or a baguette.

Forgot to mention – the stew itself is accidentally vegan and gluten free! (I love it when that happens hehee..)

It was based on this recipe I found on food&wine but I changed it up quite a bit 🙂

Spiced Chickpea & Spinach Stew

serves 4

  • 1.5 tablespoon crushed garlic
  • Pinch of saffron
  • 2 tsp paprika, 1 tsp cumin powder, pinch ground cloves, pinch black pepper, 1 tsp coriander powder, 1/2 tsp nutmeg, 1-2 tsp chili powder (adjust chili according to personal preference), 1/2 tsp salt
  • ~3 cups cooked chickpeas or two 15oz cans (reserve the water!)
  • 2.5 tbs olive oil
  • 2 onions, peeled and diced
  • 1 large tomato or two small, diced and the seeds removed
  • salt, to taste
  • handful sultanas/dates/raisins (I recommend sultanas)
  • 3 cups fresh spinach, chopped finely
  • juice of 1/2 lemon
  • fresh coriander/mint/parsley to top (optional)
  1. In a small bowl, mash the crushed garlic with the saffron and the spices. Add a couple tablespoons of the chickpea liquid.
  2. In a skillet or a deep pan, heat 1.5 tbs olive oil.
  3. Add the onion and tomatoes and stir on low heat until softened and browned.
  4. Add the spiced garlic paste and cook for another minute
  5. Pour in the chickpeas, 1.5 cups of their liquid (if there is no more liquid, use water or stock) and the sultanas
  6. Bring to a simmer and add in the spinach. Lower the heat a bit, and let simmer for around 2 minutes until spinach is fully cooked.
  7. Transfer to your serving dish and top with 1 tbs of the olive oil, lemon juice and fresh herbs.
  8. Serve with rice, quinoa, cous cous, millet or crusty bread.

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Asian Wild Rice with Vegetables

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A wonderful palette of flavors and textures in this dish. Who knew something so healthy and nutritious could taste so good?

Feel free to mix up the veggies in this, but I love the combination of these because there is such a variety in size and crunch. The wild black rice is crunchy while the brown rice is hearty and nutty, the mushrooms and peas are soft and sweet while the carrot and cabbage blend in perfectly with the chewy (in a good way!) rice.

This dish is extremely high in protein, fibre, vitamin A, manganese, vitamin C and iron all the while being comforting and delicious!

Asian Wild Rice with Vegetables

(serves 2-3)

Ingredients:

  • 1/3 cup dry brown rice
  • 1/3 cup dry wild rice
  • 1/2 packet button mushrooms, chopped finely
  • 1 carrot, grated
  • 1 diced onion
  • 3 cloves garlic
  • 1 cup finely diced cabbage
  • handful peas
  • 1.5 tsp olive oil
  • 1.5 tablespoon soy sauce
  • chili powder, according to taste
  • 1/2 tablespoon honey

Cook the rice according to instructions or just boil for 30-40 minutes until cooked.

Meanwhile, wash and chop the vegetables.

Heat a wok or a large pan and spread the olive oil

When the oil is hot add the garlic and onion and sauté until browned. Add the peas and cabbage and cook for a minute and then add in the mushrooms and carrot. Add the soy sauce, honey and chili powder and cook for a few minutes, mixing well.

Add the rice, mix everything again and then cover the pan to let everything cook for a few minutes.

Remove from heat and serve hot.

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