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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Feta-Spinach Stuffed Mushrooms

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The perfect little appetizer. Mushrooms stuffed with a flavorful and hearty mixture of feta, spinach, onion and spices. Great to serve at a party or if you want to make something special for dinner. It’s quite an easy recipe but it does take a bit of effort to scoop filling into each of the mushrooms, so be ready for a bit of time in the kitchen. But the end product is definitely worth it!

I used button mushrooms, but I think large, succulent portabella ones would be amazing! A great way to not waste the mushroom stems is to chop them finely and add them to the filling!

Ingredients:

  • 6 ounce mushrooms (around 15 mushrooms), washed and destemmed
  • 1.5 cups spinach, washed and chopped finely
  • 2 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced or diced
  • 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp oregano, chilli flakes according to taste
  • 1/2 cup feta cheese, crumbled
     

Preheat oven to 175 degrees Celcius

Chop mushroom stems finely

Heat 1/2 tablespoon olive oil in a pan

Add onion and garlic and sautee until browned

Add spinach, mushroom stems and spices and cook for a few minutes until cooked

Arrange mushroom caps on a baking tray and scoop around a tablespoon of filling into each (I like piling it quite high, but be careful as you’re doing this.)

Drizzle the remaining olive oil on top of the stuffed mushrooms

Bake for 20-25 minutes until mushrooms are browned