Moroccan Chickpea and Spinach Stew
Immerse yourself in the bold and aromatic flavors of Morocco with this hearty Moroccan Chickpea and Spinach Stew. This vibrant vegan dish combines protein-packed chickpeas, tender baby spinach, and a medley of warming spices like cumin, coriander, cinnamon, and smoked paprika for a deeply satisfying meal. Simmered in a savory tomato and vegetable broth base and brightened with a squeeze of fresh lemon juice, this stew strikes the perfect balance between comfort and refreshment. Ready in just 45 minutes with minimal prep, it’s an ideal weeknight dinner that feels both nourishing and exotic. Serve it with a sprinkle of fresh cilantro for an additional layer of flavor, and pair it with crusty bread or fluffy couscous for a complete plant-based feast.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 0.5 teaspoon crushed red pepper flakes (optional)
- 1 14-ounce can diced tomatoes (with juices)
- 4 cups vegetable broth
- 3 cups cooked chickpeas (or canned, drained and rinsed)
- 5 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-6 minutes, or until the onion becomes translucent.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, smoked paprika, and crushed red pepper flakes (if using). Cook for 1-2 minutes, stirring, until the spices are fragrant.
Add the canned diced tomatoes (including juices) and stir well. Cook for 3-4 minutes, allowing the tomatoes to break down slightly.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low and add the cooked chickpeas. Simmer the stew for 20 minutes, allowing the flavors to meld together.
Stir in the baby spinach a handful at a time, cooking just until the spinach wilts, about 2-3 minutes.
Season the stew with salt and black pepper to taste.
Remove the pot from the heat and stir in the freshly squeezed lemon juice.
Ladle the stew into bowls and garnish with chopped fresh cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5754 mg | 250% | |
| Total Carbohydrate | 265.9 g | 97% | |
| Dietary Fiber | 70.3 g | 251% | |
| Total Sugars | 52.4 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 693 mg | 53% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 4039 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
