Moroccan-Spiced Chickpea and Spinach Stew
A warmly spiced stew of chickpeas, tomatoes, carrots and spinach with cumin, cinnamon and paprika, finished with lemon and served over couscous.
This one-pot stew borrows the warm spice profile of Moroccan cooking: cumin, coriander, sweet paprika, a pinch of cinnamon and a little ginger. Chickpeas and carrots simmer in a tomato broth until the flavors meld, then a few big handfuls of spinach wilt in at the end.
A squeeze of lemon and a scattering of fresh cilantro or parsley brighten everything just before serving. Spoon it over fluffy couscous, which cooks in five minutes, and dinner is done in about 45 minutes with only one pot to wash.
Moroccan-Spiced Chickpea and Spinach Stew
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, sliced into coins
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/4 teaspoon ground cinnamon
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 2 cups low-sodium vegetable broth
- 1 teaspoon kosher salt
- 5 oz baby spinach
- Juice of 1 lemon
- 1 cup couscous, cooked according to the package
- Chopped cilantro or parsley and plain yogurt, for serving
Method
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion and carrots and cook for 7 to 8 minutes, until the onion is soft and golden at the edges.
- Add the garlic and ginger and cook for 1 minute.
- Stir in the cumin, coriander, paprika and cinnamon and cook for 30 seconds, until the spices smell toasty.
- Add the tomatoes with their juices, chickpeas, broth and salt. Bring to a boil, then lower the heat and simmer, partially covered, for 20 minutes, until the carrots are tender and the stew has thickened slightly.
- Lightly mash a few of the chickpeas against the side of the pot to thicken the broth.
- Stir in the spinach a handful at a time until wilted, then add the lemon juice. Taste and adjust the seasoning.
- Serve over couscous with a spoonful of yogurt and a scattering of fresh herbs.
Kitchen notes
- Add a handful of chopped dried apricots or raisins with the broth for a sweet contrast.
- A spoon of harissa stirred in at the end adds gentle heat.
- Brown rice, quinoa or warm flatbread all work in place of couscous.
Ways to vary it
For a richer version, stir in a few tablespoons of tahini or a splash of coconut milk at the end. Leftovers make a wonderful breakfast too: warm a portion in a skillet, make two wells and crack eggs into it, then cover until the whites are set.
Keeping & reheating
Refrigerate the stew for up to 4 days; it tastes even better the next day. Freeze for up to 3 months. Store the couscous separately and reheat with a splash of water.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
