This simple 20-minute, one-pan chickpea stew is made of simmered tomatoes, wilted spinach, aromatics, and warm seasonings. It’s a delicious vegetarian soup that also freezes fabulously- and it’s awesome with a shower of parmesan cheese on top!
Sometimes I wonder where I would be in life without the humble chickpea.
Seriously, this little plant powerhouse has saved many a dinner for me over the years. It’s flavorful, pairs well with tons of ingredients, can be eaten whole or blended into hummus, and it’s budget-friendly and protein-packed to boot.
I love this easy veggie soup in particular as a simple dinner I can throw together when we’re all tired but need something healthy.
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This chickpea stew is fabulous with a side of crusty bread spread with butter and (this is for me, obv not the kids) a big ass glass of red wine.
Chickpea Stew with Tomatoes and Spinach
- 1 tablespoon olive oil
- 1 red onion diced
- 1×15 oz can canned chickpeas drained
- 1×15 oz can canned diced tomatoes
- 1 cup chicken broth
- 2 handfuls baby spinach
- 3 cloves garlic skins removed and roughly chopped
- 2 tablespoons apple cider vinegar
Make From Fresh:
- In a large saucepan over medium heat, heat the oil until shimmering. Add the onion and stir to coat, then cook until soft, about 3-5 minutes.
- Add the drained chickpeas, diced tomatoes and their liquid, chicken stock, spinach, and garlic and stir to combine.
- Bring to a hard simmer, then reduce heat to low. Add the vinegar.
- Cook, stirring occasionally, until the spinach has wilted and the chickpeas are completely cooked through, about 15 minutes.
- Serve warm with buttered crusty bread and, if desired, a shower of parmesan cheese on top.
This stew is great with a shower of crumbled feta cheese or parmesan thrown on top, and crusty bread to mop up the juices is a must.