Dr Mobeus
Spicy Chickpea and Spinach Stew
This chickpea and spinach stew is inspired by North African flavours but made entirely with ingredients you can find in any UK supermarket. The combination of cumin, coriander and chilli flakes creates a warm, aromatic base that is not too spicy but has a gentle heat that builds as you eat.
Chickpeas are a brilliant budget ingredient. Two tins cost around GBP1.10 and provide a huge amount of protein and fibre. Frozen spinach is another cost-effective choice – a bag of 900g frozen spinach costs about GBP1.40 and will last for several meals. Together they make a stew that is nutritious, filling and costs less than 50p a portion.
This recipe takes just 25 minutes from start to finish, making it perfect for a quick weeknight dinner. It also keeps well in the fridge for up to three days and the flavours actually improve with time, so it is a great make-ahead option.
Spicy Chickpea and Spinach Stew
Ingredients
Method
- Heat the oil in a large pan over a medium heat. Add the chopped onion and cook for 5 minutes until softened.
- Stir in the crushed garlic, cumin, coriander and chilli flakes. Cook for 1 minute until the spices are fragrant.
- Add the drained chickpeas, chopped tomatoes and vegetable stock. Bring to a simmer and cook for 10 minutes.
- Stir in the frozen spinach and cook for a further 5 minutes until the spinach has thawed and heated through.
- Season with salt, black pepper and the lemon juice. Stir well and taste, adding more seasoning if needed.
- Serve hot on its own or with rice, couscous or crusty bread.
Tips and Variations
If you want more heat, add an extra teaspoon of chilli flakes or a chopped fresh chilli. A dollop of natural yogurt on top is a nice cooling contrast. For a more substantial meal, serve with couscous which takes just 5 minutes to prepare. You can also blend half the stew for a thicker, creamier texture without adding any cream.
