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Overhead bowl of Mediterranean chickpea stew topped with crumbled feta, parsley, and a lemon wedge on a wooden table

Mediterranean Chickpea Stew with Lemon and Spinach

A one-pot chickpea stew with tomatoes, cumin, smoked paprika, spinach, and a finish of lemon and feta.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 217
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 onion medium; diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes optional
  • 400 g crushed tomatoes / 14 oz can
  • 2 canned chickpeas x 400 g cans; drained and rinsed
  • 500 ml vegetable broth / 2 cups
  • 1 bay leaf
  • 90 g baby spinach / 3 cups packed
  • 1 lemon juiced
  • salt and black pepper to taste
  • 100 g feta cheese crumbled, for serving
  • 2 tbsp fresh parsley chopped, for serving

Method
 

  1. Heat the olive oil in a 4-quart / 3.8 L pot over medium heat. Add the onion, carrots, celery, and a pinch of salt. Cook for 6 to 8 minutes, stirring now and then, until softened.
  2. Add the garlic, cumin, smoked paprika, and red pepper flakes. Cook for 1 minute, stirring, until fragrant.
  3. Pour in the crushed tomatoes, chickpeas, and vegetable broth. Drop in the bay leaf and stir everything together. Bring to a simmer.
  4. Reduce the heat to low, partially cover the pot, and simmer for 20 minutes, stirring occasionally, until the stew has thickened slightly.
  5. Remove the bay leaf. Stir in the spinach in two batches, letting each batch wilt for about 1 minute before adding the next.
  6. Stir in the lemon juice. Taste the stew and adjust the salt and pepper.
  7. Ladle the stew into bowls. Top with crumbled feta and chopped parsley, and serve warm.

Notes

  • Use a 4-quart pot so the stew has room to simmer without splattering.
  • Bay leaf adds depth, remove it before serving so no one bites into it.
  • Stew thickens as it cools, so add a splash of broth when reheating.
  • Mash some chickpeas for a thicker stew, or leave them whole for more bite.