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Mediterranean Spinach Chickpea Stew
5 from 156 votes

Mediterranean Spinach Chickpea Stew

The Mediterranean Spinach Chickpea Stew combines cooked spinach, chickpeas, tomatoes, and aromatic spices simmered slowly with toasted vermicelli pasta. The result is a hearty, spiced stew with tender vegetables and subtly crisped noodles for texture.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 4 servings
Calories: 2453 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • extra virgin olive oil
  • 1 yellow onion finely chopped, medium
  • 4 garlic minced, cloves
  • kosher salt
  • 1 cup San Marzano Tomatoes (with their juices)
  • 2 cups chicken broth (or vegetable broth)
  • 1 pound spinach chopped, frozen
  • 15 ounces chickpeas or 1 1/4 cup cooked chickpeas, canned, drained and rinsed
  • 1 cup parsley chopped, fresh
  • 1 teaspoon allspice
  • 1 teaspoon Coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • black pepper
  • 1/2 cup vermicelli noodles or orzo, broken
  • 1 lemon (juice of)

Instructions

    Cup of Yum
  1. In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened.
  2. Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices.
  3. Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally.
  4. While the spinach stew is simmering, toast the vermicelli. In a small pan, heat about 1 tablespoon olive oil over medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn. Remove from heat.
  5. Stir in the toasted vermicelli in the spinach stew and cook for another 10 minutes or until the vermicelli noodles are cooked to tender.
  6. Remove from the heat and finish with lemon juice and a good drizzle of extra virgin olive oil.

Notes

  • When substituting fresh spinach for frozen, use about 2 1/2 pounds of fresh leaves, wilt in olive oil with lemon juice first, then add to the stew.
  • Leftovers will keep well refrigerated for 3 to 4 days; reheat gently before serving.
  • To toast vermicelli evenly, stir continuously and watch carefully to prevent burning.
  • Using quality Mediterranean ingredients like olive oil and spices enhances the flavor profile.

Nutrition Information

Calories 245.3kcal (12%) Carbohydrates 42.2g (14%) Protein 15.4g (31%) Fat 4g (6%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1.5g (9%) Monounsaturated Fat 0.7g (4%) Sodium 536.8mg (22%) Potassium 990.9mg (21%) Fiber 13.5g (54%) Sugar 7.9g (16%) Vitamin A 14923IU (298%) Vitamin C 53.4mg (59%) Calcium 250.5mg (25%) Iron 6.8mg (38%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 2453

% Daily Value*

Calories 245.3kcal 12%
Carbohydrates 42.2g 14%
Protein 15.4g 31%
Fat 4g 6%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1.5g 9%
Monounsaturated Fat 0.7g 4%
Sodium 536.8mg 22%
Potassium 990.9mg 21%
Fiber 13.5g 54%
Sugar 7.9g 16%
Vitamin A 14923IU 298%
Vitamin C 53.4mg 59%
Calcium 250.5mg 25%
Iron 6.8mg 38%

* Percent Daily Values are based on a 2,000 calorie diet.