Chickpea & Spinach Stew
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Mediterranean, Middle Eastern, Armenian
Serves: 6
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (1 cup, chopped)
  • 1 jalapeno pepper, stemmed, seeded and chopped
  • 4 cloves garlic, chopped
  • 1 cup of dried fresh garbanzo beans, soaked for a couple of hours
  • 1 yam, chopped into 1 inch squares (1½ cups, chopped)
  • 1 28-ounce carton of diced tomatoes
  • 1 32-ounce vegetable broth
  • 2 teaspoons sweet paprika
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt (or more to taste)
  • ½ teaspoon ground black pepper
  • 3 ounces of spinach
Red Pepper Purée
  • 1 7 ounce jar roasted red peppers, drained
  • 3 teaspoons of fresh lemon juice (approximately 1 lemon)
  • sprinkle of red pepper flakes
For Serving
  • 1 lemon cut into wedges
  • big handful of fresh chopped mint
  1. Drain chickpeas. Heat olive oil in a strong soup or stock pot. Saute onions, jalapeno and garlic for 3-5 minutes or until translucent. Add paprika, cumin, salt and pepper and cook another minute. Add garbanzo beans, yam, diced tomatoes and vegetable broth. Bring to a boil, turn low and simmer for one hour.
  2. After one hour, taste and check doneness of garbanzo beans and add more broth if necessary. Cook for another hour or more, adjusting seasonings and adding more broth, if needed, as you go. Dried chickpeas can take up to 3 hours to cook which is why most recipes call for canned chickpeas.
  3. Meanwhile, using a food processor or blender, combine the roasted peppers, lemon juice and red pepper flakes. Puree until smooth. Add a tablespoon or two of water if it is too thick. It should have a sauce like texture.
  4. When the beans are at your desired doneness, add the spinach and cook for another 15 minutes. Adjust seasonings.
  5. Serve with lemon wedges, fresh mint and a dollop of red pepper sauce. I like it with a side of rice.
Recipe by Ordinary Vegan at