5.0 from 276 votes
Mediterranean Spinach Chickpea Stew
This spinach chickpea stew turns a bag of frozen spinach and some chickpeas into a wholesome one-pot dinner to feed a crowd! There are variations of this spinach stew recipe with tomatoes throughout the Mediterranean and the Middle East. My mom made her spinach stew, Egyptian-style using lean ground beef, but I opted for a vegan option, which is just as hearty and satisfying, thanks to chickpeas!
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 servings
Calories: 2453 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- extra virgin olive oil
- 1 medium yellow onion (finely chopped)
- 4 garlic cloves (minced)
- kosher salt
- 1 cup San Marzano Tomatoes (with their juices)
- 2 cups chicken broth (or vegetable broth)
- 1 pound frozen spinach (chopped)
- 15 ounces canned chickpeas, drained and rinsed (or 1 1/4 cup cooked chickpeas)
- 1 cup fresh parsley (chopped)
- 1 teaspoon allspice
- 1 teaspoon Coriander
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- black pepper
- 1/2 cup broken vermicelli noodles (or orzo)
- 1 lemon (juice of)
Instructions
- 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.
- 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.
- 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.
- 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.
- Stir in the toasted vermicelli in the spinach stew and cook for another 10 minutes or until the vermicelli noodles are cooked to tender.
- Remove from the heat and finish with lemon juice and a good drizzle of extra virgin olive oil.
Cup of Yum
Notes
- To use fresh spinach in place of frozen spinach: you'll need about 2 1/2 pounds of fresh spinach leaves (stems removed). You'll start by quickly sauteing the fresh spinach in olive oil until it wilts some, finishing it with a splash of lemon juice. Once you've done that, you'll set it aside and proceed with the recipe.
- Leftovers: properly stored in the fridge, this spinach soup will keep in the fridge for 3 to 4 days
- Visit our shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe.
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
Monounsaturated Fat
0.7g
Sodium
536.8mg
(22%)
Potassium
990.9mg
(28%)
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: 4servings
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.