Spinach-Chickpea Stew

The flavors of southern Spain and Morocco come together in this sweet and spicy vegetarian main dish.


  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons sweet paprika
  • Pinch of saffron
  • 1 1/2 cups vegetable broth
  • 4 small red or creamer potatoes, cut into 1/4-inch cubes
  • Two 15-ounce cans chickpeas, rinsed
  • One 14.5-ounce can diced fire-roasted tomatoes
  • 3 cups chopped baby spinach
  • 1/4 cup golden raisins
  • Salt and freshly ground pepper, to taste


In a large saucepan over medium-high heat, heat the oil. Add the onion, garlic, cumin, and coriander and cook until onion is golden brown, about 4 to 5 minutes. Stir in the sweet paprika, saffron, broth, potatoes, chickpeas, and tomatoes. Bring the stew to a boil then reduce to low. Cover and simmer until the potato is cooked through, about 10 minutes. Add the chopped spinach and raisins and cook until the spinach is wilted and the raisins have plumped about 3 minutes. Season with salt and pepper.

Food Riddles Challenge
How to Brine a Turkey
Ingenious Kool Aid Hacks
No Fridge Necessities
Things You Should Never Put In The Microwave
Women stylish haircut
Scroll to Top