Warm Spinach and Chickpea Stew with Lemon
There are meals that feel like they take care of you before you’ve even finished them, and this spinach and chickpea stew is one of them. It’s the dish I turn to when I want something hearty but light, comforting but fresh. It’s built from simple ingredients — spinach, chickpeas, lemon, garlic — but when they come together in one pot, the flavour is greater than the sum of its parts. It’s the kind of recipe you’ll make once, then crave every time you need a nourishing reset.
Serves
4
Cook Time
Dietary
Pescatarian
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, sliced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 250ml vegetable stock
- 200g fresh spinach leaves
- Juice of 1 lemon (plus zest for extra brightness)
- Sea salt and black pepper, to taste
- Optional: a sprinkle of chilli flakes for warmth
Method
Method
- Base flavours. Heat the olive oil in a large pan. Add onion and cook gently until translucent. Stir in garlic, cumin, and paprika, letting the spices bloom for 1–2 minutes.
- Build the stew. Add the chopped tomatoes, chickpeas, and stock. Stir, bring to a simmer, and cook for 10–12 minutes until slightly thickened.
- Add the spinach. Stir in the spinach leaves, a handful at a time, until wilted.
- Brighten. Squeeze in the lemon juice and zest. Season with salt, pepper, and chilli flakes if using.
- Serve. Ladle into bowls and enjoy as is, or with crusty bread, rice, or couscous.
A Wellness Note
Spinach is rich in iron, folate, and vitamin K — a powerhouse for energy, blood health, and bone strength. Paired with chickpeas, you get plant-based protein and fibre, making this stew deeply satisfying without heaviness.
It’s a reminder that wellness doesn’t have to be complicated. Sometimes, it’s just a pot of simple ingredients simmered slowly into comfort.
